Octavius
Well-Known Member
- Joined
- Apr 13, 2009
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Let me run this past y'all.
We ferment for a week or two in a 5 gall corny. Then either transfer (with CO2) to another keg containing priming sugar and bottle or just transfer to another keg and force carbonate for tap beer.
I'm thinking that, on transfer, to run the first 12 oz into a clean beer bottle, cap, refrigerate and then use as the yeast addition on my next batch.
A problem may be this 12 oz would contain some trub as well as the yeast. Then again, I just read that trub may actually increase desirable flavors.
Any thoughts? I like to keep things simple and not mess with the beer if at all possible.
Cheers!
We ferment for a week or two in a 5 gall corny. Then either transfer (with CO2) to another keg containing priming sugar and bottle or just transfer to another keg and force carbonate for tap beer.
I'm thinking that, on transfer, to run the first 12 oz into a clean beer bottle, cap, refrigerate and then use as the yeast addition on my next batch.
A problem may be this 12 oz would contain some trub as well as the yeast. Then again, I just read that trub may actually increase desirable flavors.
Any thoughts? I like to keep things simple and not mess with the beer if at all possible.
Cheers!