Truman42
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Thought Id try harvesting yeast from my last batch I bottled yesterday.
I poured around 700 mls of water into the trub, swirled it around and poured this into a sterilised 2 litre container. Put this in the fridge for an hour to let it settle so I could pour off the yeast in suspension. But I ended up with a trub layer about 4 inches thick. a 1mm layer of yeast and about 5 mms of clearer liquid with some yeast still in suspension.
It was hard to try and pour off just this 5mm layer into another container without taking some trub, and I expected more. So what am I doing wrong? Should I have used more than 700mls of water to begin with or is this about the amount your expected to get when the trub drops?
Should I now just pour this into a starter and let it ferment out before spliting into vials and stroing for next time?
I poured around 700 mls of water into the trub, swirled it around and poured this into a sterilised 2 litre container. Put this in the fridge for an hour to let it settle so I could pour off the yeast in suspension. But I ended up with a trub layer about 4 inches thick. a 1mm layer of yeast and about 5 mms of clearer liquid with some yeast still in suspension.
It was hard to try and pour off just this 5mm layer into another container without taking some trub, and I expected more. So what am I doing wrong? Should I have used more than 700mls of water to begin with or is this about the amount your expected to get when the trub drops?
Should I now just pour this into a starter and let it ferment out before spliting into vials and stroing for next time?