Beer Forum

What's the best way to collect yeast trub from bottom of carboy for reuse? How much do I need to collect an how long can it be stored?

Any suggested books that cover this in detail.

You can go through the Sunday session archives and listen to any of the shows that have White labs as a guest, as well as Brew Strong episodes pertaining to yeast. Jamil gives out some great info on his process in many of the brew strong episodes.

http://www.thebrewingnetwork.com/shows/Brew-Strong/Brew-Strong-12-22-08-Yeast-Starters

http://www.thebrewingnetwork.com/shows/492 -this episode is all about repitching yeast.

-SAK

It's covered very thoroughly here...
http://www.thebrewingnetwork.com/store/ ... cts_id=148

Also read through Ozwald's thoughts on the matter...

spiderwrangler wrote:Also read through Ozwald's thoughts on the matter...

Sorry, I haven't got your pint glass in the mail yet.

The best way to get yeast out of a carboy, in my opinion, is to basically do a big rinse. Rack the beer to your bottling bucket, make sure the top of the carboy is re-sanitized & capped while you bottle, and pour your rinse water in the carboy. Swirl it up & transfer it over to a sanitized jar. You can save a rinse cycle by letting it partially settle & leaving the bottom layer in the carboy, or you could just transfer the whole thing over. If you've ever done a starter & let it settle out, you'll have a good idea of how much you'll need to pitch. It'll vary by strain.