Hi,
I'm busy washing my lager yeast (white Labs) after a batch of Rauchbier.
The stuff in my jar already has already been washed once with clean boiled water and will go through another couple of washes.
But here is the problem: I don't see the distinctive lines of trub, good yeast, and dead yeast?
Myself, I would just leave it be. Every time you mess with it you chance contamination. Just my .02
Cheers
Jay
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