2 questions for everyone. Once again, I've read most of this thread a ways back, but since it has grown with popularity to being a giant thread now it's hard to reread the whole thing for my questions.
So, how long should we wait after washing to make a starter? Does it have to be a full week, or just when it seems everything has settled?
And, if I repitched a pack of dry yeast (Safale 05) onto one of my whitelabs london yeasts for more attenuation, can this yeast be washed and reused? Or will it be a monster yeast creation that should be taken out to some old swamp and drowned so it can never come back again?
The layer in the bottom of my jars was above the "Mason". I was concerned at what I had done until I made a starter and was seeing activity in 2 hours. I plan to use it for my Porter tomorrow. I ended up with a little over 1/2 quart. Will it be enough?
Instead of the large jar, can I put my 2L flask in the boil and use that for the extra liquid?
i was just gonna ask this, lol
after you dump all the water in the fermentor from the 4 jars and the "big jar", won't you have more volume than the "big jar"? what do you do with the extra liquid in the fermentor?
I usually only dump in the liquid from the big jar and I end up with 3 little jars. There's no hard science to the volume of water AFAIK, just make it work for what equipment you have...
__________________ Brewing Next: Stout Fermenting: APA Kegged: APA, Blonde
i just didn't quite fill the jars to the brim. there was still a little liquid remaining in the primary after i transferred, but i guess i didn't worry too much about it.
Pretty sure I failed at my first attempt at this. Tried to wash some WLP002 and all I have is a slight dusting of yeast on the bottom of my jars. I'll give it a shot in the starter in a week or so to see what happens, but I am not confident.
after you dump all the water in the fermentor from the 4 jars and the "big jar", won't you have more volume than the "big jar"? what do you do with the extra liquid in the fermentor?
The idea is that you want more water in the fermenter than will go into the big jar, so that the trub has time to settle in the fermenter itself. Then a higher percentage of the water you pour back into the big jar will be just yeast.
I did this same technique about a week ago. When i added the water from the jars to the carboy i didn't let it sit, i just swirled and poured it into the jars. I've noticed my jars look a bit different from yours. Mine are half full of liquid and half full of yeast cake. Did I mess it up, or is it still usable??
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