vaanderal
Well-Known Member
- Joined
- 31/12/10
- Messages
- 66
- Reaction score
- 4
Morning lads,
I pitched a healthy starter of WLP830 into my Vienna Lager yesterday. Being the impatient soul that I am I pulled a sample this morning from the tap to see if the little yeasties are doing their job.
After pulling the sample into a schooner glass and letting it settle for an hour, i realised i'd pulled at least half a schooner glass of yeast trub (yeast was still suspended in the liquid and had not fully settled, but very thick). Since lager is bottom fermenting yeast, how much damage did I actually do by pulling this much yeast out?
Regards,
Ben
I pitched a healthy starter of WLP830 into my Vienna Lager yesterday. Being the impatient soul that I am I pulled a sample this morning from the tap to see if the little yeasties are doing their job.
After pulling the sample into a schooner glass and letting it settle for an hour, i realised i'd pulled at least half a schooner glass of yeast trub (yeast was still suspended in the liquid and had not fully settled, but very thick). Since lager is bottom fermenting yeast, how much damage did I actually do by pulling this much yeast out?
Regards,
Ben