I have a batch of Hefe I'm going to rack to the secondary this weekend. There is about 1 1/4 inches of sediment at the bottom. I'm still a novice partial extract brewer and I've never gone to the trouble of reusing my yeast "cake?".
Can anyone offer a quick lesson on what yeasts are worth keeping, how to harvest and store and how to determine how much to use and how to prepare for use in the next batch.
note - this current hefe is pretty "wheaty" with lots of particulants. I don't know if that makes Hefe trub as useful as others...
Thanks a ton.
Can anyone offer a quick lesson on what yeasts are worth keeping, how to harvest and store and how to determine how much to use and how to prepare for use in the next batch.
note - this current hefe is pretty "wheaty" with lots of particulants. I don't know if that makes Hefe trub as useful as others...
Thanks a ton.