Just rinsed a wyeast 1968 cake with 2 qts water, let sit 15 min, poured into 1 qt jar, let rest another 15 min and now trying to decide what to do...
The yeast drops out so quickly - there is a nice off-white creamy later of yeast on the bottom, a obvious yeast cloud above that and then murky yeast-water above that.
Should I pitch the whole thing? just the top two layers? pour off the water and pitch the bottom two? Help... the high flocculation is screwing me up!
The yeast drops out so quickly - there is a nice off-white creamy later of yeast on the bottom, a obvious yeast cloud above that and then murky yeast-water above that.
Should I pitch the whole thing? just the top two layers? pour off the water and pitch the bottom two? Help... the high flocculation is screwing me up!