Rinsing Wyeast 1968

[marky_mark]

Hey Guys,

I was just wondering how people rinse a very flocculant yeast like 1968 after each batch. Usually before I repitch a yeast cake from one batch into another I'll rinse it with pre-boiled water and allow the hop and break trub to settle for say 10 minutes. Then I'll decant off 1L or so of the liquid on top with the healthy yeast still in suspension. This is left to settle in the fridge for a few days and then I'll pitch the resultant, clean yeast slurry. The problem is that for Wyeast 1968, it is so flocculant that the healthy yeast tends to settle to the bottom before a lot of the trub itself. Any suggestions or tips from people who've had experience with this yeast?

Cheers,

Mark

 

[Gavo]

Check this post here. Had the same problem so I ended up doing it a bit arse around face. I ended up agitating the liquid, wait for the yeast to drop and pour off the waste, if that makes any sense.


Cheers
Gavo.