What's the difference between base malts?

[pdxal]

I don't want to derail this thread too much, but for those interested in what I meant by yeast rinsing being detrimental, I highly recommend reading this entire thread:
https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/

Post #1 describes what should be done instead and how.

Particularly pay attention to posts from the OP (bob) and EarlyAmateurZymurgist, especially toward the end of the thread (eg: posts #409 #426, #427).

I respectfully say that the thread is not "evidence". Research with things like yeast counts would be evidence.
That said, trub or no trub, pitching slurry or washed slurry, you will be able to make beer. Choose whichever method you want to use and use it. Maintain good sanitation regardless.
I haven't tried to wash WY2206, so I can't give advice on making it work. I've only made a starter, or made a 2 gallon starter beer in the carboy, chilled and decanted, then racked a doppelbock wort onto the cake.
Cheers.

 

[masonsjax]

I don't know about anyone else, but when an expert speaks up and talks about his area of expertise, I'm all ears. That thread may contain a bit of anecdotal evidence, but it's still evidence (I never claimed to have definitive proof). Some find it hard to change old habits, I definitely understand that, but yes the evidence shows yeast rinsing to potentially do more harm than good. Take it or leave it.

 

[TimelessCynic]

Not if you need to store it longer than 7 days.

And what affects the shelf life? The beer or the trub or both?

 

[fearwig]

I respectfully say that the thread is not "evidence". Research with things like yeast counts would be evidence.
That said, trub or no trub, pitching slurry or washed slurry, you will be able to make beer. Choose whichever method you want to use and use it. Maintain good sanitation regardless.
I haven't tried to wash WY2206, so I can't give advice on making it work. I've only made a starter, or made a 2 gallon starter beer in the carboy, chilled and decanted, then racked a doppelbock wort onto the cake.
Cheers.

It looks like a good thread, the problem is that it has zip to do with the claim that was derived from it--that washing is detrimental. It simply offers an alternative technique. That is the real danger of linking to perhaps scientifically sound material: people will use it to support any old conclusion.

The other problem with the technique described there is that your pitch rate will vary wildly based on the amount of trub in your cake, which could be all over the place depending on your brew technique. It will be consistent only within the same brewhouse, between one batch and the next given all the same mash techniques and approximately the same grain bill--that's grain protein, remember! So BIAB this way vs BIAB that way vs. false bottom vs. manifold with six-row vs. two-row vs. flaked wheat vs. whatever will make your trub volume vary, so if you are just measuring out cake by volume who knows what you're getting. Now, as always with yeast, who knows anyway? But at least doing a cursory visual separation of dark trub from light trub (more yeast, fresh yeast) is not "detrimental" by any standard.

Anyway, totally derailed now, but again: I didn't read the whole thread, but the word "washing" only appears once in that first post, and it's to say you can do this "without washing" (which it then describes as "advanced care of the yeast"). So... *head-desk*.

 

[TimelessCynic]

Post 409 said something to the effect of yeast in water is bad and yeast in beer is the best because the water can house micro floral bacteria or some other jargon i have no understanding of.

If I consider myself a level 5 out of possible level 10 brewer i really don't care for microbiological explanations. I have no capacity to comprehend them or challenge them.