I wanted to start saving/washing yeast and the batch I have currently in Primary has roughly 3 inches of trub. Does anyone bother harvesting yeast when they have that much trub? Or do you just toss it. My next batch isn't going to be a porter or stout. So I really don't want to just pitch ontop.
Where do you draw the line on saving your yeast?
Where do you draw the line on saving your yeast?