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Old 02-25-2010, 05:09 PM   #1
bubbachunk
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Jan 2009
Cincinnati
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I just got through reading Brew Like a Monk and top cropping is mentioned as a yeast culturing method. I am intrigued but unsure how to approach this. Has anyone done this before and if so what was your process?



 
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Old 02-25-2010, 05:48 PM   #2
philrose
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Jul 2008
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I used a bucket style fermenter, boiled a big metal ladle, cooled and took two big scoops of the creamy krausen. Put it in a 2l starter and that was it. Worked great, if not a little imprecise!


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Old 02-25-2010, 05:50 PM   #3
bubbachunk
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Quote:
Originally Posted by philrose View Post
I used a bucket style fermenter, boiled a big metal ladle, cooled and took two big scoops of the creamy krausen. Put it in a 2l starter and that was it. Worked great, if not a little imprecise!
And then when the starter was done you stored the yeast or did you have something else already to pitch it into?

 
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Old 02-25-2010, 05:58 PM   #4
mixmasterob
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Nov 2009
Marietta, GA
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I would guess that once the starter ferments out, you could just toss it in the fridge.

 
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Old 02-25-2010, 09:22 PM   #5
philrose
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I pitched it, I figured that catching the most active cells in their most active state was a good idea.
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Old 05-20-2014, 10:56 PM   #6
YanquiMike
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May 2014
Buenos Aires, Argentina
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I'm trying to do the same thing ...how did it work for you?

 
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Old 05-21-2014, 01:07 AM   #7
stpug
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Nov 2012
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Considering it's been a bit over 4 years since this thread was last updated, I don't know if you'll any replies from the previous posters. I have successfully top cropped two different yeast strains. As long as you are working with a true top fermenting strain then the process is easy with a bucket. Pop off the lid, using a sanitized spoon, scoop out a bunch of krausen into a sanitized jar. Use directly, no starter needed.
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Old 05-21-2014, 01:17 AM   #8
julioardz
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Jan 2012
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Old thread, but I've done it successfully on many occasions. I open the fermentor, scoop out yeast and a bit if fermenting wort with a sanitized spoon, store it in a sanitized jar, and put in the fridge until I need it for the next batch.

However, it seems easier and less of a hassle for me to make a larger starter than necessary and store a portion of it for future batches.

Depending on how long it has been stored with either method, I will pitch directly or make another starter.


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Old 05-21-2014, 01:27 AM   #9
gbx
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Feb 2011
Vancouver, British Columbia
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I think there is a bit about top cropping on this brewing tv ep
At its most basic, just sanitize a ladle and some mason jars and scoop it in at high krausen. Some yeasts work better than others. I use wy1318 london 3 almost exclusively for ales because it top crops so well - huge relentless krausen and doesn't change much with multiple repitches.

 
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Old 05-21-2014, 03:53 AM   #10
Twinkeelfool
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Feb 2013
Wollongong
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Best thing about top cropping is it's so easy when you're about to ferment another similar batch of beer. Sanitise, scoop fresh yeast, add to another fermentor and pitch new beer. Takes off very quickly and makes great beer. Too easy!



 
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