Thanks for the link. In my haste I searched only for Wyeast1968, highly-flocculating would have been better. I'm going to read through that on ein just a sec.
Originally Posted by kanzimonson
This is my house strain, and it's such an annoyance for harvesting. I just accept that I'm not going to eliminate trub completely and dump it all.
The trub always settles more slowly than the yeast. I always debate between doing the multi-transfer procedure that fiat84 outlined (and have more risk of contamination) or just letting it sit.
I have been experimenting with the yeast as my house strain and so far can't get the flavors from it I want (and getting some I don't!).
I ended up decanting about half of the top third and then dumping the rest. It was going from an amber to an IPA, so trub isn't that
big of a deal. It sat at 66° for the first 24 hrs with very little off gassing and no krausen. Now, it's been at 68° for another 24 hrs with about 1" krausen and good fermentation.
I have a conical, but haven't used it yet. Even then, one of the latest CYBIs was on Maximus or Little Sumpin' and the brewer was talking about harvesting 1968 and what a pain it was. Actually, maybe it was Chad talking about it - about using a pump to suck the plug out.