Let your wort settle out after filling the Conical then you can dump the trub. Pitch yeast. After a week you could take a sample if you like and dry hop if you like. Let it go another 10 days and keg or bottle. Take a taste from the side port any time you like. Remember that unless you keep the temperature at the yeasts recommended fermentation temperature you are not going to get the best results possible. Use sanitary practices when using any the ports. I use Starsan in a spray bottle to keep them sanitary. Breweries use grain alcohol if they are cleaning before a yeast dump but they make sure it is dry before the dump. Starsan is very effective in my opinion before doing a yeast dump. You can put foil over the ports to keep off any unwanted dust or spills when accessing the top opening.
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Cheers,
WBC
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
“If you find yourself in a hole, the first thing to do is stop digging”
“Good judgment comes from experience, and a lotta that comes from bad judgment”
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Conical Techniques
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