Shaft
Active Member
- Joined
- Nov 4, 2019
- Messages
- 25
- Reaction score
- 16
I agree with @Slid . I've always harvested yeast simply. With a decent slurry, I fill 3 or 4 sanatised jam jars half way, then top off with pre boiled water which has been left to cool. I chuck them in my beer fridge and use 1 per next 30 litre batch after removing the water top layer (usually always via a starter, but on occassion just pitched straight). It's never failed to take, although sometimes a little slower to kick off Vs a new bought yeast. I've even used yeasts that have been 4 or 5 months in the chiller, with no issue.
I generally make East Coast PAs or wheat beers, occasionally an English Bitter.
I generally make East Coast PAs or wheat beers, occasionally an English Bitter.