Originally Posted by shyanny
Whats your harvest technique? Are you skimming or rinsing. If rinsing do you harvest from primary or secondary? I use a rinse technique from the primary. After racking to secondary, I add about a gallon of water back to the yeast cake, shake, let settle, then poor off yeast layer to my jars and refrigerate. Always using sanitary techniques. I've never had pressure issues. Knock on wood.
I have been rinsing yeast from primary bucket style fermenter.
•boil mason jars and lids, Star San for everything else
•swirl the yeast cake using residual young beer and pour into 1gal. jug to settle
•decant and collect good yeast in mason jars while leaving trub behind.
•store in the fridge till next brew
I guess my concern is that with the greenbelt I cracked it to release pressure and large bubbles formed throughout the yeast cake releasing a large amount of dissolved CO2. Now there are 3 layers. From top to bottom- "krausen like substance", young beer, and compacted dormant yeast at the bottom. It's not a terrible thing just curious if anyone has seen this and should I skim this and decant before making a starter or pitching?
This is the jar in question
These are the ones that act as I expect