freddyb
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- Joined
- Apr 1, 2008
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Droot, thanks for sharing your experience. As I haven't used my conical yet (still be being built), I guess you could say that I'm talking out of my ass, but here's how I see it...
Since you chilled the wort in the fermenter, you could dump the cold break/trub out of the bottom before you pitch your yeast, but many people ferment on the trub without any problems. After you pitch, wait a few days and dump the solids (sleepy yeast and remaining trub) and then perform your washing steps. Wait a few more days and do another dump. Then a few more for a 3rd dump, saving the yeast as you desire. Then you should be good to let it age in the conical in a nice, clean environment. To me, that seems like one of the main benefits of a conical. If you had to open it up and skim it, you might as well use a bucket instead.
Since the 1056 yeast you're using is low-medium in flocculation, it might take a bit longer to settle to the bottom of the cone...not sure.
Experts (or someone with actual experience
) feel free to chime in.
Since you chilled the wort in the fermenter, you could dump the cold break/trub out of the bottom before you pitch your yeast, but many people ferment on the trub without any problems. After you pitch, wait a few days and dump the solids (sleepy yeast and remaining trub) and then perform your washing steps. Wait a few more days and do another dump. Then a few more for a 3rd dump, saving the yeast as you desire. Then you should be good to let it age in the conical in a nice, clean environment. To me, that seems like one of the main benefits of a conical. If you had to open it up and skim it, you might as well use a bucket instead.
Since the 1056 yeast you're using is low-medium in flocculation, it might take a bit longer to settle to the bottom of the cone...not sure.
Experts (or someone with actual experience