This question came up in a recent thread related to reusing yeast, where a homebrewer tossed 2 oz of dry hops in his primary, wondering whether he could reuse the yeast as is or would be able to remove the hop pulp.
The past 6 months I've been using a method to separate yeast slurry from the trub (hop matter, cold and hot break, grain powder, and what not). I've seen no ill effects so far.
I'm curious to hear if any of you have tried similar methods and what your findings were. As always, any feedback is welcome, and more importantly, ways to improve the procedure.
Procedure:
Notes:
The past 6 months I've been using a method to separate yeast slurry from the trub (hop matter, cold and hot break, grain powder, and what not). I've seen no ill effects so far.
I'm curious to hear if any of you have tried similar methods and what your findings were. As always, any feedback is welcome, and more importantly, ways to improve the procedure.
Procedure:
- Shut off your air conditioning/heat pump.
- When racking the beer out of the fermentor, leave ample beer behind, at least 1 quart; 2 quarts is better (based on a 5-6 gallon batch).
- Sanitize the rim area thoroughly. Use a small Starsan soaked washcloth to clean and mop around.
- Squeeze the washcloth out well and dry off the excess Starsan around the outer rim area. This is to prevent drips from the outside of the fermentor contaminating your yeast slurry during transfer and handling. Use common sense regarding sanitation.
- Swirl the fermentor up really well and pour the yeast/trub slurry into a large sanitized glass container.
- Put a lid on it and shake really well, to break up larger clumps.
- Now pour that yeast/hop/trub slurry into a boiled and sanitized fine mesh nylon hop bag placed inside a large sanitized funnel over another large glass jar.
- Stick a sanitized soup spoon with the round side up into the funnel, underneath the bag, to create a vent, so it can drain.
- Cover the funnel/hop bag with a large sanitized lid, foil or plastic wrap so nothing drops in it.
- Let it drain. You can to squeeze the bag with a sanitized spoon from time to time to speed up drainage.
- When done, put a lid on your new slurry jar, shake to homogenize and divide over 2 or more smaller mason jars for refrigerated storage.*
- You may turn the air conditioner/heat pump on again.
Notes:
- Utter sanitation practices will help prevent infection.
- I use 1/2 gallon glass pickle jars to collect slurries from fermentors.
- The lids from the pickle jars are great too. To create an extra barrier (lining), you could drape once- or twice-folded over sanitized plastic wrap over the jar's mouth, before screwing the lid back on.