Hefe 3068 slurry question

I saved the slurry from a hefe from 2 weeks ago. Unwashed into sterilized qt jars. The hefe is about is over half in a qt jar comapered to saved ale yeast which is normally 3/4 to 1 in of settlement. I took it out of the fridge this am and it smells wonderful with banana. Here is a pic.



I just made 4 cups water to 1/2 DME boiled for 10 plus min and plan to add this with the qt of slurry.

This will probably explode and leave a huge amount of slurry. It that mostly trub? It does not seem work with the ml ratio on Mr Malty.

Should I decant or try to save some of the krausen with banana esters?

 

Anyone? There she blows!

 

Maybe I will just use the white part at the top

 

I normally just add the unwashed trub/slurry (it's what the 'slurry' tab on MrMalty is for) without a starter. You'll do even better with the starter though. It is mostly yeast, with some dead cells/proteins. The white part at the top is good yeast.

BTW, if you want a lot of banana in your hef, DON'T OVERPITCH! Less is more with WY3068.

Edit: by 'white part' I mean the nice, creamy light coloured stuff, not the krausen. The krausen is good too though.

 

That's what I'm reading. At this point the best option seems to be sucking the white layer up with a meat syringe. I have 06 backup. This yeast is one of those that is not worth re-pitching. The best seems to be top cropping the foam and washing.

 

This thread is full of good information on yeast harvesting and estimating cell density by volume of slurry.

You have a lot of good yeast above the trub layer, and in the trub layer.

http://www.homebrewtalk.com/showthread.php?t=519995

 

I read most all of that and the Bee Cave Hefe thread which I plan on brewing and have the grain bill ready to go tomorrow. The hefe 3068 just seems to act different from the norm. It doesn't settle out and give that layer of normal yeast with a light color on top without leaving a thick layer of trub. I am wondering if that thick layer below cause problems?

 

the visual layers are fun to look at but are largely meaningless. Yeast good and bad throughout the layers, as are smaller numbers of bacteria.

The slurry on it's own would likely have done the job. Now that you've dosed them up on wort I suspect you'll have a very rapid start to your your ferment. Pay heed to the 33% headspace room recommended by the yeast guys on this one.


Tasty Hefe is in your near future.

looks great. Best of luck with your brewday

 

The thick layer on the bottom won't cause problems - it's just dead yeast cells and proteins.