Originally Posted by bssrf4
This is why I dislike bread yeast. All I have to do is look at my fermenter and bread yeast gets kicked up.
However, I will say that in my experience you can certainty make booze with bread yeast.
When I'm gonna rack a JAO, I move the fermenter a day or two early, to where tbe actual rack is gonna ba conducted.
Then I prep a 2 litre soda/pop bottle, by cutting the top half off it and re-enforcing the flexy top cut edge with some duct tape.
I'll rack carefully keep the bottom of the racking cane well clear of the sediment. When I'm confident that I can't get anymore clear brew out (tiny swirls of sediment moving, the rest goes into the prepared bottle part and if I do get a bit of sediment, not a problem.
That in turn, gets covered with cling wrap and an elastic band and into the fridge over night. The following day any sediment will have dropped into the molded feet of the bottle base and you should be able to lower the base of the racking cane to the top part of the molded feet to rack off the maximum amount of brew.
It just needs a little care and cautious handling to reduce racking loses and minimise sediment pick up.......
I make a lot of 1 imp gallon batches so have to be an inventive tightwad