punchy
New Member
- Joined
- 2/3/13
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Hello All,
After a 6 year break from brewing while travelling I am back into this highly obsessive hobby. Have recently graduated to all-grain beers using BIAB and have been astounded by the marked improvement in the product. I'm currently brewing an American style IPA albeit using Wyeast 1318.
A question I have though, I've now used 1318 across four brews. Can someone advise whether the process I am using regards yeast is sane. I tend to wait til fermentation is complete, take a clean glass jar that has been filled with boiling water (lid as well) then emptied, allowed the jar to cool, then skimmed it across the top of the brew to "harvest" the yeast which then is sealed and goes into the fridge and is pitched when next brewing. Am I taking unnecessary risks with this method?
Punchy
After a 6 year break from brewing while travelling I am back into this highly obsessive hobby. Have recently graduated to all-grain beers using BIAB and have been astounded by the marked improvement in the product. I'm currently brewing an American style IPA albeit using Wyeast 1318.
A question I have though, I've now used 1318 across four brews. Can someone advise whether the process I am using regards yeast is sane. I tend to wait til fermentation is complete, take a clean glass jar that has been filled with boiling water (lid as well) then emptied, allowed the jar to cool, then skimmed it across the top of the brew to "harvest" the yeast which then is sealed and goes into the fridge and is pitched when next brewing. Am I taking unnecessary risks with this method?
Punchy