I washed some Belgian Ale WLP550 and I can't really tell which layer is the yeast. Is it the thin, white layer just above the bottom trub layer or is it the middle murky layer?
Also: how do I pitch this? If the middle murky layer is the yeast then wouldn't I want to siphon out that part and pitch that only? I'm not doing a starter and I don't need much since I'm doing a 1 gal. batch.
Thanks for the tips everybody - cheers!
Also: how do I pitch this? If the middle murky layer is the yeast then wouldn't I want to siphon out that part and pitch that only? I'm not doing a starter and I don't need much since I'm doing a 1 gal. batch.
Thanks for the tips everybody - cheers!