Tue Dec 27, 2011 12:52 pm
You can always try rinsing the yeast to drop out the solids and see what's left. Also, another option might be to run the yeast through a starter and see what the fermentation/flocculation looks like and how much creamy, white yeast you get at the end.
@Day_Brew
PFC - Chicagoland Engineering Div.
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Primary: Berliner, RIS (for barrel), Trippel, Wit
Keg: APA, Eng. Brown, Belg. Stout w/ Bourbon Oak, BDS, Brett Experiment