Overpitched with dry yeast. Now its floating.

[10bkeating10]

Subject isn't great. My equipment didn't show airlock activity so I thought I needed to repitch. I did with dry yeast. Long story short it had been fermenting fine. Now I have dry yeast floating. To mitigate the transfer of dry yeast to a bottling bucket, should I drain from the fermenter bottom valve or use an autosiphon?

 

[catdaddy66]

Either should do...

I wouldn't worry as overpitching is better than underpitching most of the time.

 

[flars]

Subject isn't great. My equipment didn't show airlock activity so I thought I needed to repitch. I did with dry yeast. Long story short it had been fermenting fine. Now I have dry yeast floating. To mitigate the transfer of dry yeast to a bottling bucket, should I drain from the fermenter bottom valve or use an autosiphon?

Swirl the fermentor a little to rehydrate the yeast to get it to drop. How long has the fermentation been going?

 

[10bkeating10]

Swirl the fermentor a little to rehydrate the yeast to get it to drop. How long has the fermentation been going?

I just dry hopped. Yeast was still mostly on top. Didn't want to stir as it is done fermenting. I will just do a normal autosiphon. Using a new spiedel fermentor with a bottom valve but they are known for clogging with sediment. (there is a tilting technique I haven't tried yet) Just a learning process

 

[10bkeating10]

Swirl the fermentor a little to rehydrate the yeast to get it to drop. How long has the fermentation been going?

Fermentation is done.

 

[brew703]

You can cold crash to get the yeast/hop debris to drop.

 

[10bkeating10]

You can cold crash to get the yeast/hop debris to drop.

Its an ale so hopefully it will drop on its own in the next four days.

 

[MerlinWerks]

Using a new spiedel fermentor with a bottom valve but they are known for clogging with sediment. (there is a tilting technique I haven't tried yet) Just a learning process

FWIW, I've used Spiedels for 140+ batches and have never had a clog using the spigot.

Before kegging I'll rotate the spigot so it points to 3 o'clock then clear it by draining a half-pint into a measuring cup. During the transfer, periodically I'll see a bit of the yeast cake getting sucked in, but it's just a tiny bit and has never been an issue.

 

[10bkeating10]

FWIW, I've used Spiedels for 140+ batches and have never had a clog using the spigot.

Before kegging I'll rotate the spigot so it points to 3 o'clock then clear it by draining a half-pint into a measuring cup. During the transfer, periodically I'll see a bit of the yeast cake getting sucked in, but it's just a tiny bit and has never been an issue.

What I meant to say, and clearly I didn't, was that I read the Speidel will pull a lot of sediment through the spigot. The tip I read was to put like a 1" board under the front to coax the sediment to the back, away from the spigot, as it falls. Clearly you have a lot of experience with these units .

All tips greatly appreciate!

 

[MerlinWerks]

What I meant to say, and clearly I didn't, was that I read the Speidel will pull a lot of sediment through the spigot. The tip I read was to put like a 1" board under the front to coax the sediment to the back, away from the spigot, as it falls. Clearly you have a lot of experience with these units .

All tips greatly appreciate!

No problem, I've heard the tilt tip as well but it has never really been an issue for me. Rotating the spigot gets it's inlet away from the very bottom, just don't go up past 3:00 or you will get a little leakage from the weep hole on the front of the spigot. Like I said I get little bursts of yeast during the transfer and after the keg kicks there may be a thin coating on the bottom of it, but I believe the majority of that is from cold crashing in the keg.

I use 1/2" id silicone hose and put it on all the way up to the neck of the spigot, not just on the orange part and I use a tool-less hose clamp on that as a precaution. If you just want to go as far as the orange spout, 3/8" silicone will work.

As always, YMMV