Make your own free website on


Bottling and storing the Whitelabs yeast

My equipment
Beer & Lager options
Making lager from a kit
Lager kit progress
Barrelling the Lager kit
The Finished Lager
Wine making options
Making wine from a kit
Wine kit progress
Filtering the wine
Bottling the wine
Labelling the bottles
The Finished Wine
All Grain Recipes
All Grain Brewing Introduction
All grain equipment and sterilising
Dry Yeast Starter
Splitting a Whitelabs yeast
Fermenting the Whitelabs yeast
Bottling and storing the Whitelabs yeast
Whitelabs yeast starter
Water Treatment
Sparging Options
Fly Sparging
Batch Sparging Calculations
Batch Sparging
Cask conditioning
The finished beer
Storing my brews
General Information
My previous brews

This page will show how I bottle and store the Whitelabs yeast.

The photo above shows the 12 bottles, syphon tubing, tap, "U" bend, plastic paddle and steriliser which I used to bottle the fermented spraymalt.  I sterilised and rinsed all the equipment with cold water before I bottled the fermented spraymalt. 
The bottles I use previously contained carbonated spring water and they can withstand the pressure from carbonation, therefore they will be alright to use for this purpose.



Before I transfer the fermented spraymalt to the bottles, it is necessary to gently mix the yeast deposit back into the spraymalt.  This will ensure that a equal amount of yeast will end up in each bottle.  I stir this with the handle of the sterilised plastic paddle as shown in the above photo.




As you can see in the above photo, the yeast deposit has been mixed into the fermented spraymalt and the colour is the same from the top to the bottom, therefore all the yeast has been thoroughly mixed into the spraymalt.




I am now ready to start bottling.  To start the syphoning, I suck on the tube until it starts flowing.  As soon as it is flowing, I turn the tap off and swap the short piece of syphon tubing with the other piece which can be seen in the jug.  This ensures that no contamination from bacteria which may be present on the tube I sucked on will be transferred to the bottles.




I now fill each bottle in turn to the same level as shown in the above photo.  When the correct level is reached, I simply turn the tap off, fit the cap and fill the next bottle until they are all filled.




Now that all the bottles have been filled as shown in the above photo, I store them in the fridge and aim to keep them at a temperature range of 4c-8c to keep the yeast as fresh as possible.




The above photo was taken 24 hours after bottling.  You can see that a yeast deposit has formed and there is an equal amount in the other bottles. 

I have successfully kept yeast using this method for my full "brewing season", usually 6-8 months.

Please go to the next page, Whitelabs yeast starter.

Next page

All the information given on this website is from my own personal experiences and are well tried and tested.  However, if you try something you have seen here and it does not work out, I accept no responsibility for any loss, damage or injury that may occur.