by GrahamT » Mon Jun 29, 2015 14:20
Sounds great. I saw one guy saying that he grows up and decants brewery yeast cultures after 48 hours I think, to get rid of the less flocculant cells that may have mutated, before stepping up or pitching. I have a gallon with St Austell yeast (bottle harvest) which went off brilliantly with a real top croppy looking head in the DJ. 8 Days on, it's as murky as hell, while the rest of the batch with WY1098 is bright clear. I'm wondering if I should have followed his advice.
Busy in the Summer House Brewery
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