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Old 11-10-2012, 07:38 PM   #11
Gameface
 
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Jul 2010
Salt Lake City, UT
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Quote:
Originally Posted by DRonco View Post
Sound's like a plan :-)
Same recipe a month ago but using white labs 007 yeast my fermentation was done in 3 days. Same fermentation chamber, same temps.

 
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Old 11-10-2012, 08:55 PM   #12
DRonco
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Aug 2012
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Quote:
Originally Posted by Gameface

Same recipe a month ago but using white labs 007 yeast my fermentation was done in 3 days. Same fermentation chamber, same temps.
Yeast really do there own thing.

 
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Old 11-15-2012, 03:28 AM   #13
iowabrew
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Jul 2011
Ames, Iowa
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i'm using this yeast right now! 36hrs in, i'm gonna top crop the crap out of this thing. If you've never harvested yeast before, top cropping now would be the perfect time to learn. This is much easier than seperating trub afterwards, plus im digging this yeast so far and harvesting makes it cost that much less.

 
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Old 11-15-2012, 05:40 PM   #14
DRonco
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So what's your method? Just skim it off? Is there any special way you should handle the yeast?

 
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Old 11-15-2012, 10:54 PM   #15
iowabrew
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I've never top cropped before, only washed yeast after ferment is done. But from reading and this forum, its pretty basic. After roughly 36hrs you should see a trub filled krausen with hop particles and such. This should be skimmed off and discarded. After another 24hrs or so a thick creamy dense krausen should reform and this is what you want to skim and save.

i'm using buckets so its obviously easy. I've been using my metal spoon (sanitized of course) and skimming the junk off and discarding. When i get a nice thick yeast krausen to reappear, i'll use a little boiled and cooled water in mason jars to collect this part. Skim with spoon, pour into the mason jar with sterile water and seal. Sounds like it yields pretty decent results. I'll let ya know how the 2nd "skimming" goes after i'm there.

 
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Old 11-19-2012, 12:15 AM   #16
iowabrew
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Jul 2011
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This was collected on day 5 after pitching. And only an hour in the fridge! Thats all yeast!

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EDIT: Sorry for the sideways pic

 
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Old 11-19-2012, 02:17 AM   #17
DRonco
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Nice! Sto then the next time you just throw that into a starter?

 
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Old 11-19-2012, 02:34 AM   #18
iowabrew
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Jul 2011
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if i was going to use it within days to maybe a week, that'd be enough yeast without a starter. any longer and yea then i'd store this in the fridge until im ready to use it, decant and yes, pitch it into a starter. I've used yeast that have been stored in the fridge like this up to 6 mos age with good results.

 
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Old 11-19-2012, 03:13 AM   #19
DRonco
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Aug 2012
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I'm about to start a Patersbier using 3787. I hear it's also a top cropper. I might have to try to harvest some.

 
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Old 11-19-2012, 05:45 AM   #20
Nugent
 
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Ha ha ha.

I knew that this post would be about 1469 when I clicked on it.

 
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