the best method is determined by cage match. The sponsors of a given method are given blunt weapons and fight to the death. :d
there are many posts about this and you would probably be best served reading a few to figure out which apply to your specific situation.
I would seriously consider just dumping the new batch right on top of the cake from previous batch but this may not always be the best.....like if your last batch was a double chocolate bacon stout that you oaked.....i wouldn't reuse it for my kolsch.
Brew on!
I'm going from a Red Rye PA to an Octoberfest. It is an American Ale yeast as I don't have a way to Lager the Octoberfest. Any thoughts?
Do it!.
Don't do it!
The package was still in the basement garbage. It was a 1056 American Ale yeast. Would this change any opinions?
It's more of screwing around and having some fun than saving the money. My local Homebrew shop has the Octoberfest kit on sale for $20 right now.
Yooper, do you ever save/reuse dry strains?
I'm just wondering if the 1007 some of u recommended might be better than the one I was going to use. I could still save some of this 1056 American Ale for the batch after I guess.....Yooper any comments on these strains?
View attachment 294136View attachment 294137
I harvested this US-04. Is the sediment on the bottom yeast? If so how do tell how much to pitch for the next batch?
I'm planning to save the S-04 sediment from my current batch to use in the next. So I'm kind of thinking out-loud here more than answering the question...
How long did it take for those jars to settle? The stuff in the bottom is hops, coagulated malt proteins, dead yeast, live yeast, and I don't know what all. The cloudy liquid above is cloudy because it has yeast in it (both dead and alive) and other particles that haven't settled out yet. If you let it sit long enough the liquid on top will clear nice and bright.
What I'm planning to do (unless I learn otherwise from this thread) is when I get ready to pitch the yeast, I'll shake up one of the jars, let it settle for an hour or so (as it warms to room temperature), then use the cloudy liquid at the top and discard the sediment. I know i won't be able to pour it w/o getting some sediment, but that's okay. You could even just shake the jar and dump the whole thing in,
Yes. the bottom white-ish layer is your good yeast. If you look carefully, there may be a stratification into a slightly darker layer at the very bottom, this is dead yeast and proteins and other "junk" you don't want.
I would say you could be close to 1 billion cells per 1 ml. But it's just a guess.
https://www.wyeastlab.com/com-yeast-harvest.cfm
Enter your email address to join: