What is everyone's yeast management process? Specifically, some things I was wondering if others do:
Are you crashing temperature before cropping or warm cropping?
Do you acid wash or dilute slurries with water?
How long are you storing cropped yeast? During this time do you feed, aerate, release CO2, etc?
Are you crashing temperature before cropping or warm cropping?
Do you acid wash or dilute slurries with water?
How long are you storing cropped yeast? During this time do you feed, aerate, release CO2, etc?
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