I have two different Wyeast 1010 and 3068. I made one american wheat and the other a German wheat. My intentions were to pitch on the yeast cake with a rye/2row on the 1010 and 3068 tomorrow. Long story short I had to american into another bucket due to broken spigot that cause me to lose 1 gallon of beer or more.
1010: In reading here on HBT I saw support for pitching on yeast cakes and not to. In part of my reading someone said sorry all i know his name is BOB jut to get a ss scoop and scoop it out instead of pitching on yeast cake. Since i had a broken spigot I have no choice but to scoop this yeast out. I did so and collected everything at the bottom of the bucket, hops, trub, yeast, and beer. Its settling right now and I have total 1 qt mason jar, and 8 z mason jar full. I can see the yeast still burping but no matter im still brewing tomorrow and pitching it.
Question: I used Mr Malty and saw that for a 1.052 I need 98 ml of yeast. I saw somewhere Mr. Malty was designed for when you wash the yeast. What amount do I do for yeast slurry?
For argument sake If its 100ml I need, should I rinse the rest as like ive seen on youtube and read here and store or can I just decant the slurry and store it for long term?
I am going to still poor wort on yeast cake on the 3068 then when i keg ill harvest that.
Im sure i have more questions but i have a screaming child that i must tend to now any advice would be most appreciated.
1010: In reading here on HBT I saw support for pitching on yeast cakes and not to. In part of my reading someone said sorry all i know his name is BOB jut to get a ss scoop and scoop it out instead of pitching on yeast cake. Since i had a broken spigot I have no choice but to scoop this yeast out. I did so and collected everything at the bottom of the bucket, hops, trub, yeast, and beer. Its settling right now and I have total 1 qt mason jar, and 8 z mason jar full. I can see the yeast still burping but no matter im still brewing tomorrow and pitching it.
Question: I used Mr Malty and saw that for a 1.052 I need 98 ml of yeast. I saw somewhere Mr. Malty was designed for when you wash the yeast. What amount do I do for yeast slurry?
For argument sake If its 100ml I need, should I rinse the rest as like ive seen on youtube and read here and store or can I just decant the slurry and store it for long term?
I am going to still poor wort on yeast cake on the 3068 then when i keg ill harvest that.
Im sure i have more questions but i have a screaming child that i must tend to now any advice would be most appreciated.