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Dry hops biotransformation and yeast recovery

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  • Dry hops biotransformation and yeast recovery

    Hi,

    Can somebody who is brewing New England style IPAs share his method for yeast recovery?

    Since the dry hopping is added with fermentation still active, when I proceed to harvest yeast I just get a green slurry that is more or less 50% yeast 50% hops. Based on my own experience this is not good to brew a new batch. And separating the yeast from the hops is very difficult, almost impossible I would say.

    Thanks.
    Last edited by SXMV; 10-18-2017, 10:21 AM.

  • #2
    The short answer is you don't, new pitch every time. You can try and rack the beer to another fv near the end of ferment, and use what is still in suspension to finish fermentation, and collect what has settled.

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    • #3
      You don't. If you collect for repitch off of your Vermont strain then you are just collecting the flocculant stuff. You'll end up with clearer and clearer product. Buy a new pitch everytime and adjust for it in your price.

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      • #4
        You can try top cropping.

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