So when I go to pitch washed yeast do I:
1. Just pitch the liquid component from the top (leaving behind the trub)
2. Shake up the jar to re-suspend the trub and pitch the whole shaken jar?
I guess my question boils down to is the yeast in solution or the solid trub? I did a search and seem to find conflicting reports...
Thanks!
1. Just pitch the liquid component from the top (leaving behind the trub)
2. Shake up the jar to re-suspend the trub and pitch the whole shaken jar?
I guess my question boils down to is the yeast in solution or the solid trub? I did a search and seem to find conflicting reports...
Thanks!