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Old 08-21-2011, 08:31 PM   #1
AleFred
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Aug 2011
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i know the bottom layer is trub..my question is do i just decant the fluid of the trub into another container then cool it in the fridge? also how long can i keep it there

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Old 08-21-2011, 08:38 PM   #2
AdamM
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Aug 2011
Ottawa, ON
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I just harvested some yeast yesterday, using a variation of the process shown here:

http://billybrew.com/yeast-washing

Easy to follow, and looks like it worked so far... We'll see how the next brew with it goes.

 
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Old 08-21-2011, 09:08 PM   #3
unionrdr
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What gets me is that he says to make a starter,then talks about adding the jar to a smack pack or vial of new yeast.? I thought the whole point was to avoid buying more for a while? I'm saving the yeast out of the Cooper's sparkling ale I've been drinking to cultivate for an upcoming batch.
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Old 08-21-2011, 10:27 PM   #4
buffalobrewer
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I think he said decant the liquid off the top and use like you would a smack-pack or vial. about 7:10.
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Old 08-21-2011, 10:35 PM   #5
unionrdr
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Ok,I'll have to watch that again,thought that didn't sound right. after watching my bottling video,Then his,I'm learning that one must slow down & speak loud & clear so the camera's sound system picks it up well. Note to self...Have a beer before watching/listening to this stuff...
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Old 08-22-2011, 07:00 PM   #6
AleFred
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so this is all i got after a night in the fridge ..the yeast is wyeast 1056 which has medium to low flocculation...so my question is should i pour the whole thing intommy starter...seems like alot , or should i decant the liquid off, im concerned because the clarity of the "beer" in the two jars is pretty cloudy.yeasties still is suspension?

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forgot to ask also "if" there was a chance that a contamination occurred , would there be any way i'd know prior to pitching?


 
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