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.
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.
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