sounddoc
Active Member
I've googled and had mixed results in what I should be seeing...and so I come to you guys and girls.
In the attached picture, I have what I was able to harvest from a 5 gallon SMaSH (MO and progress, yum) two nights ago Yeast was 2 packets of dry Muntons (age unknown, but boy did it work). They've been in the fridge for 30 some odd hours. The jar on the left is the initial pour where I think I decanted the wrong layer down the drain, leaving the bottom layer you currently see. I topped it up with boiled and cooled water, swirled, settled, and then decanted into the jar on the right which has the opaque thin white layer which I decanted from the first jar, and I think is what I want. The bottom patchy layer on the left looks like trub, but I didn't use much hops and barely any kettle trub made it into the fermenter, if any, and certainly not the amount in the left jar.
Edit: also, the jar on the left was ultimately topped up with more from the fermenter and let sat.
So...what would you pitch from these jars?
In the attached picture, I have what I was able to harvest from a 5 gallon SMaSH (MO and progress, yum) two nights ago Yeast was 2 packets of dry Muntons (age unknown, but boy did it work). They've been in the fridge for 30 some odd hours. The jar on the left is the initial pour where I think I decanted the wrong layer down the drain, leaving the bottom layer you currently see. I topped it up with boiled and cooled water, swirled, settled, and then decanted into the jar on the right which has the opaque thin white layer which I decanted from the first jar, and I think is what I want. The bottom patchy layer on the left looks like trub, but I didn't use much hops and barely any kettle trub made it into the fermenter, if any, and certainly not the amount in the left jar.
Edit: also, the jar on the left was ultimately topped up with more from the fermenter and let sat.
So...what would you pitch from these jars?