kanzimonson
Well-Known Member
I'd like to buy a conical fermenter soon. One thing I've been excited about is the ability and ease of saving yeast from batch to batch. Anybody want to describe their methods here?
Specifically I'm curious about if you drain the entire yeast/trub clump and then wash yeast like the rest of us do (add water, swirl, let settle, collect suspended yeast) or do you try and differentiate between the different layers of yeast and trub (as in, drain off the bottom layer of trub, collect and save the middle layer of yeast, drain off the stuff on top)?
Thanks!
Specifically I'm curious about if you drain the entire yeast/trub clump and then wash yeast like the rest of us do (add water, swirl, let settle, collect suspended yeast) or do you try and differentiate between the different layers of yeast and trub (as in, drain off the bottom layer of trub, collect and save the middle layer of yeast, drain off the stuff on top)?
Thanks!