Afterlab wrote:For a powdery yeast like a Saison strain if you use the yeast in the trub you're only getting the yeast the flocs out the quickest. Part of me thinks you need to carry over a decent percentage of the yeast that doesn't flocculate out otherwise you're going to likely end up with an under-attenuated beer for the second generation. I think the yeast cake method is fine (not ideal IMO) when using a strain that flocs out well but not the best with powdery yeast strains.
My only concerns would be losing a decent amount of space in a carboy from the trub pile (obviously not a huge deal), having such a large amount of yeast cells that strip out isomerized alpha acids and a lack of nutrients for such a large population of yeast cells.
crashlann wrote:Why does this practice work for commercial breweries that pull yeast out of the conical. Isnt that the yeast that floccs early, or do they remove the early yeast, crash cool it to get the yeast remaining in suspension out and then use that yeast?
I know its not the best technique (dont sweat the technique...) but I hear people talking about doing it so I thought to maybe give it a try. Maybe I will go ahead and wash some like usual...Thx!!
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