stormtracker
Well-Known Member
Reading many posts here it seems that a technique being used is to utilize the yeast in the trub at the bottom of each primary after fermenting out and racking.
So it got me to thinking. Can I just take the used trub from the bottom of a fermenter and just pour it onto my next freshly brewed wort?
Am I to understand that the yeast is still good and will continue over a long period of time to be good? Can I re use it over and over again or is there a time it starts to peter out? Say every few batches or so?
One concern would be that somehow the wort before became contaminated and I keep inoculating over and over again several worts before I discover the issue.
Does anyone use this method? If not why?
Any thoughts or ideas?
So it got me to thinking. Can I just take the used trub from the bottom of a fermenter and just pour it onto my next freshly brewed wort?
Am I to understand that the yeast is still good and will continue over a long period of time to be good? Can I re use it over and over again or is there a time it starts to peter out? Say every few batches or so?
One concern would be that somehow the wort before became contaminated and I keep inoculating over and over again several worts before I discover the issue.
Does anyone use this method? If not why?
Any thoughts or ideas?