Where's the yeast?
Recently washed wyeast 1028 London ale from a robust porter I brewed a month ago. Can't seem to separate the yeast from the rest (pictured) even after repeating the washing process. I've done this three times successfully from other batches, but they were lighter beers, so I'm wondering if the yeast is just "hidden" because of the darker trub from the porter. Take a look and tell me, would you pitch it or dump it?
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