Originally Posted by crushingblackdoom
I have the same trouble with that yeast. EVERYTHING drops right away. Virtually no opaque separation of viable cells and dead trub. I've repitched enough of what id harvested and turned out a pretty good beer, I think.
Its a west coast styled red ale with a heavy dose of late addition fruity hops, it's a little green still and on the sharper side of hoppy. I'm not sure yet if a 2oz dose of high AA hops at flame out on a 10 gal batch with a "no chill" overnight cooling in a SS Keggle might have something to do with the sharp hop flavor, or perhaps that beast yeast was just angry from not being cleaned up. Though it was super fresh. Maybe 2 wks old. Awesome yeast, tho I'd love to know any tricks to cleaning that $hit up, if they're out there....
Ok, so this is what I did. Put a little more boiled/cooled water than the amount I use normally. From this, I started to see layers after 20-25 minutes. Trub was on top. With a sanitized turkey baster, remove most of the top brownish layer. I did it 2-3 times for each jar.
It takes more steps, and I have hops residue in the yeast layer but I now have tons of WLP029.