I've collected 2, 1 qt. mason jars worth of yeast cake from a pilsner I brewed and they have been sitting in a fridgerator for about a week now. I'd love to be able to seperate the best yeast from the tired yeast, trub, hop residue and whatever else is in there. I was wondering if there is a typical order of layers that this stuff settles out in from top to bottom. I figure knowing the layers would help me figure out how much viable yeast I have. Any help on resouces, pictures or congectures would be appreciated.
Yeast/Trub Layers
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cuinrearview
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Top sticky in THIS forum with nice pictures. Tells you all you need to know about washing yeast. I've yet to try it, but with proper sterilization and a starter when re-used this process looks to be pretty simple/foolproof.
Top sticky in THIS forum with nice pictures. Tells you all you need to know about washing yeast. I've yet to try it, but with proper sterilization and a starter when re-used this process looks to be pretty simple/foolproof.
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