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  1. #11

    Quote Originally Posted by groenspookasem View Post
    I haven't tried this myself, washing the yeast is fairly easy and removes a lot of trub. Which also means that you start again with a clean fermentation vessel, sans krausen and less old hop particles from the previous batch. Just be careful with sanitation and you'll be fine. I can't recall when last I bought a packet of yeast...

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    So you are also just dumping onto the yeast cake at the moment?

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  2. #12
    I wash the yeast, then run it through a separatory funnel before using it again. Admittedly, propogated on the stir plate and split is much less effort

  3. #13
    Quote Originally Posted by groenspookasem View Post
    I wash the yeast, then run it through a separatory funnel before using it again. Admittedly, propogated on the stir plate and split is much less effort
    I have to admit, I had to Google "separatory funnel" now. It is a nice looking piece of equipment. I tried the dumping onto the yeast cake thing today. The airlock is already happily bubbling away. I will have to wait for the end result before I decide for or against it.
    I am a little concerned about the time it took to get the new wort onto the yeast cake. We have water restrictions here and they turned the water off just as I started running the wort chiller. Instead of an hour between emptying the fermented beer and adding the wort, it took closer to three hours. I kept the fermenter sealed during this time though, so I hope it turns out ok.

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  4. #14
    Senior Member JIGSAW's Avatar
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    ^ I've already had that yeast cake sit for ±48hrs at 2șC before I had new wort to add ... no problems ... I've heard about people from the other side of the pond that keeps it even longer.
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  5. #15
    Quote Originally Posted by JIGSAW View Post
    ^ I've already had that yeast cake sit for ±48hrs at 2șC before I had new wort to add ... no problems ... I've heard about people from the other side of the pond that keeps it even longer.
    Thanks, that makes me feel a bit better.
    I didn't keep it at 2 deg though. i kept it stable at 18 deg which is the temperature of the wort that was added to it.
    I have to admit, I have never seen such an ACTIVE fermentation in one of my fermenters before.

  6. #16
    Note to self...
    Next time, don't even bother with an air lock. Rather go straight to a blow off tube.

    I have a huge mess to clean up now (yeast everywhere).
    I even got a face full of yeast when I pulled out the airlock.

  7. #17
    You should have done that yeasterday!

    Hahahaahehehe...sorry I'll show myself out.

  8. #18

    Quote Originally Posted by Toxxyc View Post
    You should have done that yeasterday!

    Hahahaahehehe...sorry I'll show myself out.
    Nice play on words there. .
    What would this world come to if we can't laugh at our own stupidity.

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