I brewed an amarillo smash about a month ago... regulars will recall I split the batch and dryhopped half. I now want to do a full batch later today JUST with dryhopping as a mate really enjoyed it
I have 2 of these slurry bottles I harvested last time.
1.jpg
I've read the grey layer on top is dead yeast, which is fine as apparently it'll just become yeast food. The question is how much is needed as the batch I pitched onto a fresh 500ml cake (US-05 not voss) last weekend made a mess with a very active fermentation.
PS. Bottle in the pic is a 750g mayonnaise bottle.
Thanks
I have 2 of these slurry bottles I harvested last time.
1.jpg
I've read the grey layer on top is dead yeast, which is fine as apparently it'll just become yeast food. The question is how much is needed as the batch I pitched onto a fresh 500ml cake (US-05 not voss) last weekend made a mess with a very active fermentation.
PS. Bottle in the pic is a 750g mayonnaise bottle.
Thanks
Comment