I am fermenting my first batch in my new 14 gallon SS brew tech conical fermenter. I have been trying to research best practices for when to dump trub, when to best dump yeast, when to cold crash, and when to add dry hops. Can anyone with experience help spell it out for me what is good practice?
I have about 11 gallons of 1.077 and am using London ESB yeast from Wyeast in a fermentation chamber at 70º F. Fermentation was active 12 hour later and has remained active for several days now. I have been impatient and have taken about a cup or two each day off the dump valve without many solids coming out.
1. When should do a first dump and how much?
2. When should dump yeast, either to toss or keep for reusing?
3. When should a dry hop?
4. When should I cold crash? Before dry hop? More after dry hop? etc.
Thank you for the help and advise.
I have about 11 gallons of 1.077 and am using London ESB yeast from Wyeast in a fermentation chamber at 70º F. Fermentation was active 12 hour later and has remained active for several days now. I have been impatient and have taken about a cup or two each day off the dump valve without many solids coming out.
1. When should do a first dump and how much?
2. When should dump yeast, either to toss or keep for reusing?
3. When should a dry hop?
4. When should I cold crash? Before dry hop? More after dry hop? etc.
Thank you for the help and advise.