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Ok I think I have almost got the Rinsing Yeast procedure down pat, however I just have one more question if I may just to clarify somthing I'm unsure of.Where it states "Once the yeast has been rinsed and settled to form a thick compact layer of yeast-slurry (if it is viable and healthy) 50 to 100ml should be adequate for pitching into the next batch of beer"So all I need for the entire brew is to pitch 50 -100ml of the creamy yeast?Thanks in advance.
Ok I think I have almost got the Rinsing Yeast procedure down pat, however I just have one more question if I may just to clarify somthing I'm unsure of.
Where it states "Once the yeast has been rinsed and settled to form a thick compact layer of yeast-slurry (if it is viable and healthy) 50 to 100ml should be adequate for pitching into the next batch of beer"
So all I need for the entire brew is to pitch 50 -100ml of the creamy yeast?
Thanks in advance.
