Originally Posted by wrestler63
I was going to drain the yeast into a clean fermenter with fresh wort. The present carbouy has alot of dried on Krausen. Am I still good?
If you're going to go through that trouble, why not wash it? Here's what you do...
Boil and cool some water to sterilize. A couple of quarts or so should be fine.
Pour the water into the fermenter and swish it around really good.
Pour the mixture into a couple of clean, sanitized containers.
Cover and let stand about 15 minutes.
Pour the liquid off the top into a third sanitized container, taking care to leave the large particles behind in the two original containers.
I often will do this a couple of times because you get sooooo much yeast from the previous batch that you can really waste a lot and still have plenty for repitching. In the end you're left with a jar of fairly clean yeast. You can pitch right away or put it in the fridge and let the yeast settle out. You only need about half a cup of thick yeast for your brew. I find that you get about 1/6 thick yeast for a jar of thin slurry.