Losing krausen out blowoff tube...
#1
Posted 03 June 2010 - 12:42 PM
#2
Posted 03 June 2010 - 12:52 PM
#3
Posted 03 June 2010 - 05:00 PM
#4
Posted 03 June 2010 - 06:42 PM
#5
Posted 03 June 2010 - 07:04 PM
This. Clean healthy yeast, no trub. Score.Capture the yeast in a sterile closed top container with an airlock and brew another batch. Top crop yeast is amazingly healthy
#6
Posted 03 June 2010 - 08:13 PM
#7
Posted 03 June 2010 - 08:35 PM
IMO top crop yeast is a different situation all together. I could be wrong, but from my experience the yeast hasn't been stressed to the same degree. Maybe someone else will chime in on this, but I think the yeast is still in the reproductive state and thus still healthy. Brew a BDSA to age along side the liquid stupid. I posted my n=1 recipe in the recipe side of the board, but it is by no means proven...however I tasted the gravity sample at transfer and it has promise.I thought you didnt want to reuse yeast after a high gravity beer... ? And if I can go ahead and use it, what would be a good beer to throw on this yeast cake when its done?
#8
Posted 03 June 2010 - 08:37 PM
#9
Posted 03 June 2010 - 09:20 PM
Excellent info. Ill check out that recipe. Thanks.IMO top crop yeast is a different situation all together. I could be wrong, but from my experience the yeast hasn't been stressed to the same degree. Maybe someone else will chime in on this, but I think the yeast is still in the reproductive state and thus still healthy. Brew a BDSA to age along side the liquid stupid. I posted my n=1 recipe in the recipe side of the board, but it is by no means proven...however I tasted the gravity sample at transfer and it has promise.
I gotta get me one of those lil carboys. They are badass!2.5g carboy collecting 1007 from a 10g batch. I was able to brew another Altbier and pitch the collection.
#10
Posted 04 June 2010 - 06:56 AM
I believe the concern is more about re-using a yeast cake that has sat under a high-alcohol beer for an extended period of time. You're actually getting the best of both worlds by using top cropped yeast. Because you're brewing a strong beer, you'll have strong, sugar hungry yeast that can handle the big beers and since this is young fresh yeast you are getting a clean and viable culture, no masses of dead or over-stressed cells.I thought you didnt want to reuse yeast after a high gravity beer... ? And if I can go ahead and use it, what would be a good beer to throw on this yeast cake when its done?
#11
Posted 04 June 2010 - 01:36 PM
According to Lee Janson, Ph.D., krausen "is filled with tannins from hops and husks". Separating the krausen prevents wort from reabsorbing the tannin off flavors that are collected in the krausen. Ideally, proper mash and sparging techniques should prevent tannins from husk material, but removal of the nasty hop oils and resins through krausen separation seems like it could really cut down on that astringent-y hop flavor that one occasionally encounters in hop heavy beersThere is a school of thought that advocates krausen removal as a way to make better beer. While I don't know if that's ever been proven, there's also no problem to blowoff. You'll still have plenty of yeast.
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