Washing /harvesting Wyeast 1968

[Lanky94]

I am trying to harvest the high flocculant Wyeast 1968.
From the image, please can someone tell me what is the yeast and what is the trub? Is it yeast on the bottom?

 

[Oginme]

From my experience with 1968, you have mostly yeast there. WY1968 does tend to flock heavily and look like cottage cheese in a starter.

 

[tagz]

There will be a bit of both in there but the trub does not negatively affect the yeast viability or your next batch. Just adjust your slurry concentration closer to 1B per
ml if you harvested from a carboy and you're got to go. If it's from a starter, 2B/ml.

 

[DurtyChemist]

You have a LOT of yeast in both of those. You're fine. Trub is mixed in there.

 

[Lanky94]

So the scrambled egg looking stuff floating on the top when using 1968 is yeast? It was about an inch thick!

 

[Qhrumphf]

I don't use 1968/002 or 1098/007 very often (more like almost never), but both tend to look like that, both in starters and when harvested. I'd say that's mostly yeast.

 

[Sailingeric]

I just let my yeast settle and pour of the excess liquid and then pour it all in the bucket. Have not had one fail me yet! :rockin: