North_of_60
Well-Known Member
I made a very light SMaSH, 3.5% using Nottingham yeast and saved the slurry. When I ran the boiled wort through a CFC I let it drain into my fermenter through a 200 micron filter shown below:
After 2 weeks in the fermenter I transferred it to a keg and left 1/2” of beer behind. I swereled the bucket around until all the trub and beer were mixed together and then poured it into 4 pint Masson jars. I put them in the refrigerator and left them for about a month. Is that all yeast that in the jars? All four jars look the same. I expected to see some trub in the bottom and yeast on top.
Four days ago when I brewed a Chocolate Porter, I took one pint out of the fridge to warm up while I was mashing and brewing. I poured off most of the beer and shook the rest up and put it in a sanitized 32 oz measuring cup. Once my boil was complete and the wort cooled I added about a cup and a half of wort to the yeast and let it set for an hour or so and then pitch the entire contents into the fermenter. 3 hours later it was percolating away and kept on for the next three days. Today, day 4, it’s almost through. I have no idea what my pitch rate was. Did I over pitch? I doubt that I under pitched because the airlock was perking away steady for three days.
This is the first time I have harvested and repitched yeast. I’m surprised at how simple it was to do. I would appreciate any advice to improve my technique in the future.
After 2 weeks in the fermenter I transferred it to a keg and left 1/2” of beer behind. I swereled the bucket around until all the trub and beer were mixed together and then poured it into 4 pint Masson jars. I put them in the refrigerator and left them for about a month. Is that all yeast that in the jars? All four jars look the same. I expected to see some trub in the bottom and yeast on top.
Four days ago when I brewed a Chocolate Porter, I took one pint out of the fridge to warm up while I was mashing and brewing. I poured off most of the beer and shook the rest up and put it in a sanitized 32 oz measuring cup. Once my boil was complete and the wort cooled I added about a cup and a half of wort to the yeast and let it set for an hour or so and then pitch the entire contents into the fermenter. 3 hours later it was percolating away and kept on for the next three days. Today, day 4, it’s almost through. I have no idea what my pitch rate was. Did I over pitch? I doubt that I under pitched because the airlock was perking away steady for three days.
This is the first time I have harvested and repitched yeast. I’m surprised at how simple it was to do. I would appreciate any advice to improve my technique in the future.