Drinking slurry!

[bullinachinashop]

OK, just out of curiosity...

Do you drink the first pour from your corney?

Do you swirl up the last 1/2 inch of your bottle conditioned beers and drink?

Or pitch it?

Bull

 

[Hammy71]

Unless the bottle was a hefe, pitch it. I've eaten some nasty looking stuff....but ewwww. The crap on the bottom of a cornie looks terrible.

 

[Edcculus]

Hell no.

10 char...

 

[hal2814]

I let it go usually. The only exception is when I'm pulling a small sample from the keg to get an idea of how things are going.

 

[Cpt_Kirks]

Yeast keeps me regular.

I take the lid off the keg, turn it up, and drink the last drops.

You have to watch that, the CO2 rushing out will make you dizzy.

 

[DrinkNoH2O]

I bottle, and I'll swirl and pour into the glass if it's a hefe. For other beers, I just pour all the liquid in the glass and leave the mini-cake behind. I've never understood all this "leave a 1/4-1/2" of beer in the bottle behind" business. If you refrigerate the beer for at least 24 hours before drinking (and I would hope you do once you get a pipeline going) the yeast forms a solid cake and doesn't pour into the glass. No way I'm going to waste 5% or whatever of the beer I've brewed.

 

[cheezydemon3]

Yeast is nutritious!

I don't overly avoid it, but drinking actual slurry is a bit much.

 

[mmb]

Dump the first pint after it's sat in the cooler for a while to compact. There are 39+ other pints in there anyway.

 

[ChillyP]

I prefer to eat the yeast cake out of the primary fermentor. You know how much wieght you store in your large and small intestines? Eating 3-5lbs of yeast cake is the most powerful laxative known to man. Also good for hangovers.

 

[droopy]

When its a tasty yeast like belgian wit i use it to make beer bread!

 

[danculwell]

When its a tasty yeast like belgian wit i use it to make beer bread!

That's an interesting idea. Is there any reason why any yeast leftover from a fermenter couldn't be used to make bread rise?

 

[droopy]

You can use any yeast for sure... But only very explosive yeasts work well for 'quick' breads.
The wit has a nice flavor to it and it rises close to as fast as standard bread yeast.

They are same fungus and all-- just some work better then others. Bread yeast fungus farts a lot--- so does the wit yeast. It is a good farter. And good yeasts for baking need to fart a whole lot! The ones that piss out booze while quietly passing gas are only good for making beer in my opinion.

If you use like a british or american yeast-- treat it more like a sour dough-- let rise and double, punch it down, let rise and double, punch it down, let rise and double then bake.... That will take a few hours if not a half a day temperature depending.

Don't expect the bread to double in size in the oven.

In contrast the wit yeast will typically rise in the oven and double in size while baking.

 

[KhellendrosXS]

I usually drink all the pours that come out of my kegs. I did have one pour that came out with lots of yeast in it though and didnt taste very good so that one got dumped.

 

[Houblon]

A buddy used to drink the yeast.

After a day/night of drinking the dregs from many wheat beers he let rip what he thought was just a fart.....


Thanks but no thanks I'll keep "regular" by eatting right.

 

[Dr_Gordon_Freeman]

I don't swirl the dregs in the bottle, but I'm not afraid to upend it and get the yeasty final 5%. No laxative effects yet.