Bottling Fermenter Trub

[Wolfy]

Yup - the "dead" yeast actually managed to escape the airlock with a 17L brew in a 27L fermenter. The beer is tasting freakin' fantastic. A monk would be proud of it.

So, for sure, this method isn't for everyone - but it makes great beer and saves me money.

One could argue that the airlock-escaping-yeast may not actually be a good thing, that it may actually be an infection or wild yeast - much like 'gushers' when you open a bottle of infected bottle conditioned beer.

But you're right, whatever method works for you and if you save some money brewing beer you enjoy then all the better, nothing wrong with sharing those procedures at all.

 

[Nick JD]

One could argue that the airlock-escaping-yeast may not actually be a good thing, that it may actually be an infection or wild yeast...

One could, but one would be then bringing up the issue of a tiny population of wild yeast (less than a hundred cells) being able to foam out an airlock in 36 hours being something the biofuel industry would be interested in. Or the brewing industry, since the beer tastes like an eighteen year old blonde Belgian beer-wench's nipples.