d_m_s_00

Recipes 

If it is the same as the link http://batchandbrews.com/store/images/1%20gal%20jug it should be ok. I have that one and boiled it a few times. just place it on it's side and make sure there isn't an air pocket under it.

zman

Recipes 

The Jar kinda looks like this

Bernie Brewer

Recipes 

I don't think you'd have a problem boiling that.

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I like to squeeze the nickle until the buffalo craps-mt rob

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Yankeehillbrewer

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I soaked my mason jars in Iodophor, and boiled the water separately. I pitched one of my jars to a stout this weekend and it's fermenting just fine. I checked the smell a few times while it was in the starter and it smelled like beer. The important thing is to make sure everything is sanitized well, whatever your method is.

PKsBrew

Recipes 

Sorry if this has been answerd earlier, but I couldn't find it... so here it goes.
Is is better to wash the yeast left over from my primary fermentor, or from my cold conditioned secondary? Or does it make much of a difference, as long as I follow the process? Thanks for any insight.

Bernie Brewer

Recipes 

General consensus is that yeast from primary is better.

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I like to squeeze the nickle until the buffalo craps-mt rob

"Why don't we get drunk and screw?" Jimmy Buffett

Dougan

Recipes 

I looked through the first few pages but did not find the answer to my question. It seems that by using this method, you want to collect the suspended yeast and eventually get rid of as much of the trub as possible.

However, by putting the yeast concoction in the fridge, aren't you cold crashing it? Wouldn't this cause the yeast to separate out and into the trub? I must have something confused.

I did this process, and after 20 minutes in the fridge there was barely any separation so I waited about an hour and a half and it was about half liquid (looked like beer) and half trub. I want to take this liquid and pour that into the mason jar that I will be using to store this for the long term? I mean I know that's what it says, I just want to confirm, because my impression of cold crashing is that the yeast should be in the trub now.

dontman

Recipes 

Actually what you missed is contained in the photos of the process. When you pour the contents of the fermenter into the big bottle as it sits in the bottle for about an hour you will get basically three layers. You have to look for them to understand. There is the muddy water layer that takes up the vast majority of the bottle. Good stuff here - you want this. 2. a secondary layer layer of yeast at the bottom of the bottle. Good stuff here too and 3. If you look closer at that sedimented layer it itself is divided in two with the bottom layer being slightly darker . This is the bad stuff that you do not want to go on to the next bottle.

The OP does not tell you to refrigerate the first big bottle. YOu do not refridge until the process is complete and you are storing it. Otherwise the yeast will fall out of solution onto the trub and it will be harder to separate.

Your whole purpose here is to catch the lighter yeast while they are still in suspension and the heavier debris has precipitated to the bottom. You should be pouring cloudy liquid to your next step, not beer looking stuff. If it looks like beer you waited far too long.

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

McCuckerson

Recipes 

So me putting trub in bottles after I rack, refrigerating them and then pitching them in to future batches is a bad practice?

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"Real men drink their freakin' yeast starters...."

dontman

Recipes 

I think I understand what you are asking and to be honest I don't know how bad of a practice it is. I've never found out because I always wash out the nasty stuff out before storage.

You have to figure that even in an alcoholic media there will still be some decay of that dead yeast and other debris eventually that could then contribute off flavor to your beer.

Why risk it when washing is so easy?

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.