Darren231
Member
I wanted to reuse my yeast from a previous batch which had been dry hopped. I finished batch sparging, boiled and cooled to 60 in 25 minutes. In an effort to clean up the yeast I pumped the cooled wort into the now cooled spent grain, added the slop from the bottom of the previous fermenting buckets and recirculated all for about 20 minutes using the grain bed as a filter to remove the old hops and drub. It's now fermenting quite nicely. I ended up priming and kegging the first batch with the new unfermented beer. Did I have too many while brewing late night?