Good morning.
New to yeast rinsing, and last night rinsed the yeast and trub from a 10 gallon batch of IPA fermented with WLP001. After swirling in the fermenter ( Spiedel) i let it sit for abut half an hour and then used the spigot to draw off roughly 3/4 of a gallon of the rinsed slurry. I sat the gallon sized jub aside to let it separate, but ended up forgetting and going to bed. 12+ hours later, it looks like this...
http://imgur.com/z37GjnX
Theres a solid 4+ inches of what appears to be yeast, not trub/sediment. I realize that will compact over time, especially once in the fridge...but that just seems like a boatload of yeast, so my question is...is it in fact yeast? This is my third time rinsing yeast and Ive never gotten remotely close to that amount, but admittedly my first time rinsing Cali Ale yeast ( figured why not...I use it all the time...save some $$$).
As an aside, i pitched a healthy. well cared for yeast starter with approximately 400 billion cells into a well oxygenated 1.065 wort and kept a tight control on fermentation temps @ 68 the entire time. Hospitable environment, but could it lead to THAT amount of propagation? I know Barry White and fancy dinners leads to sex, but if 68 degrees, oxygen, and unfermented wort set the mood this well...I've been doing it all wrong.
Thanks everyone.
New to yeast rinsing, and last night rinsed the yeast and trub from a 10 gallon batch of IPA fermented with WLP001. After swirling in the fermenter ( Spiedel) i let it sit for abut half an hour and then used the spigot to draw off roughly 3/4 of a gallon of the rinsed slurry. I sat the gallon sized jub aside to let it separate, but ended up forgetting and going to bed. 12+ hours later, it looks like this...
http://imgur.com/z37GjnX
Theres a solid 4+ inches of what appears to be yeast, not trub/sediment. I realize that will compact over time, especially once in the fridge...but that just seems like a boatload of yeast, so my question is...is it in fact yeast? This is my third time rinsing yeast and Ive never gotten remotely close to that amount, but admittedly my first time rinsing Cali Ale yeast ( figured why not...I use it all the time...save some $$$).
As an aside, i pitched a healthy. well cared for yeast starter with approximately 400 billion cells into a well oxygenated 1.065 wort and kept a tight control on fermentation temps @ 68 the entire time. Hospitable environment, but could it lead to THAT amount of propagation? I know Barry White and fancy dinners leads to sex, but if 68 degrees, oxygen, and unfermented wort set the mood this well...I've been doing it all wrong.
Thanks everyone.
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