How do you do it?
I tried it today on a WLP037 Yorkshire Square fermenting. I'm not sure I did it right. I skimmed about half the krausen off the top but am not sure it's enough. I got about a full 12oz or so of foam that settled out in about 1/4 cup of sanitzed water in a canning jar. Now that the foam has dissipated and the thicker material has dropped, the slurry looks more like trub than healthy yeast.
Was I supposed to go deeper under the krausen to get a better top crop?
I tried it today on a WLP037 Yorkshire Square fermenting. I'm not sure I did it right. I skimmed about half the krausen off the top but am not sure it's enough. I got about a full 12oz or so of foam that settled out in about 1/4 cup of sanitzed water in a canning jar. Now that the foam has dissipated and the thicker material has dropped, the slurry looks more like trub than healthy yeast.
Was I supposed to go deeper under the krausen to get a better top crop?