FatherT515
Member
Hello all,
Last night I decided to give harvesting and washing my yeast a shot as I was racking a beer out of primary and I figured "why the heck not?".
I have been interested in yeast washing for quite a while now and have read many threads and watched several videos on youtube explaining the process. However, I 'believe' I ran into some issues when carrying out the process on my own (perhaps not, though).
I added ~1gal of sterilized water into the bottom of my freshly racked primary bucket, gave everything a hearty swirl, poured the contents into a sterilized 1gal wine jug and set it in the fridge to chill.
After an hour or so it was very clear that the semi-solid yeast had settled out to the bottom as well as a very small layer of trub below it. But at this point 75% of my solution was a milky, watery liquid that sat on top.
When I went to decant into my sterilized mason jars the majority of the first couple pours was all the milky/watery stuff. The good looking yeast didnt start to creep up the sides and start pouring out until about 2/3 of the way through the process. Should I have decanted this liquid off of the top before beginning, or should I just have used less water in general?
Also, I found it very difficult to pour the yeast off without disturbing the trub layer on the bottom and I believe a fair amount of it may have made it into my mason jars. Does this mean that what I just harvested is going to be compromised in some way?
Help me, HBT. HELP ME!!
Last night I decided to give harvesting and washing my yeast a shot as I was racking a beer out of primary and I figured "why the heck not?".
I have been interested in yeast washing for quite a while now and have read many threads and watched several videos on youtube explaining the process. However, I 'believe' I ran into some issues when carrying out the process on my own (perhaps not, though).
I added ~1gal of sterilized water into the bottom of my freshly racked primary bucket, gave everything a hearty swirl, poured the contents into a sterilized 1gal wine jug and set it in the fridge to chill.
After an hour or so it was very clear that the semi-solid yeast had settled out to the bottom as well as a very small layer of trub below it. But at this point 75% of my solution was a milky, watery liquid that sat on top.
When I went to decant into my sterilized mason jars the majority of the first couple pours was all the milky/watery stuff. The good looking yeast didnt start to creep up the sides and start pouring out until about 2/3 of the way through the process. Should I have decanted this liquid off of the top before beginning, or should I just have used less water in general?
Also, I found it very difficult to pour the yeast off without disturbing the trub layer on the bottom and I believe a fair amount of it may have made it into my mason jars. Does this mean that what I just harvested is going to be compromised in some way?
Help me, HBT. HELP ME!!