I have three Stout 14.5 gallon conical fermenters, and generally try to harvest and re-use my yeast strains. My harvest technique has been to pressurize with CO2 (just 1-2 psi) both to help push out the yeast and to not pull O2 into the fermenter. Most of the time though, I get a bit of thick trub or yeast followed by a blast of beer as it channels through. After kegging, I find that there is still a ton of very thick yeast still in the bottom.
My question is whether anyone has a better technique that results in a better harvest of the yeast prior to kegging? Would I be better off just doing a slower gravity drain and then re-blanketing the beer with CO2 to purge any air?
My question is whether anyone has a better technique that results in a better harvest of the yeast prior to kegging? Would I be better off just doing a slower gravity drain and then re-blanketing the beer with CO2 to purge any air?
