Steve
On the back bloody porch!
- Joined
- 10/6/05
- Messages
- 4,656
- Reaction score
- 100
Hi
I saved some trub from a Belgian Pale Ale a couple of months ago using Whitelabs yeast (I think it was 550). Its being in the fridge ever since. Its now settled nicely with the pale brown trub at the bottom and clear wort at the top. Im hoping to re-using it this weekend. Whats the go? Decant off the clear wort and make a starter out of this? Leave the pale brown trub and throw away as this is probably dead yeast n trub etc? Could I just bring the bottle to room temp n shake like shit and pour this into my new wort. Whats the best way to do it?
Cheers
Steve
I saved some trub from a Belgian Pale Ale a couple of months ago using Whitelabs yeast (I think it was 550). Its being in the fridge ever since. Its now settled nicely with the pale brown trub at the bottom and clear wort at the top. Im hoping to re-using it this weekend. Whats the go? Decant off the clear wort and make a starter out of this? Leave the pale brown trub and throw away as this is probably dead yeast n trub etc? Could I just bring the bottle to room temp n shake like shit and pour this into my new wort. Whats the best way to do it?
Cheers
Steve