bottlebomber
Well-Known Member
Pretty much says it... how can I salvage yeast when I have a gallon of solids in my carboy? I've tried straining them out with a jarge funnel and hop sack, but the hot/cold break just plug everything up.
azeeb said:It's not going to help you now, but the best way is not to put all those solids in your fermentor in the first place. I usually let everything settle out in my kettle after chilling for an hour or so, and then drain off the top into my fermentor.
All great suggestions, thanks a lot. I think part of the problem is that with some of the yeast strains that im using, they flock so fast that its a challenge to get good separation
What can't help me now can help me later... for me, I do let the kettle settle, but the break is like a 4 inch sludgy sponge that is holding a gallon of beer... beer that im not ready to say goodbye too. When I was doing extract, the break is only about a half inch so its no big deal, but now that im making large AG batches I can't help but wonder how people deal with this
broadbill said:Hop sock/Bag will contain most of the trub. Everything else I let go into the fermenter. I have very little trub
weirdboy said:Are you vorlaufing? Using a hop sock?
Are you doing extract brews? Because I used to be able to skim ALL the trub out when I was extract brewing, it wasn't until switching to AG that I started looking for a solution to this. I can't picture doing AG and having very little trub unless there's some magical secret im missing
ChillWill said:Are you going a bit mad with Irish moss or something? Seems like a lot of break material.
And yeah, take only a small amount and wash that, not the whole thing. When I do 2.5 gallon batches split between two carbouys I only wash yeast from one and get plenty for the next batch or a couple of batches.
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