I have had some real problems with this ferment, and this yeast. It was a fresh pitch of wlp830 and it took a VERY long time, 3-4 weeks, to get to TG fermenting at about 53 degrees. I finally got it up to D rest at 60 for 2-3 days, then lowered it by 3 degrees per day until 42 yesterday when I attempted to harvest. I apparently pulled a hole through the yeast in the cone. I had only pulled about 1-2 gallons out and then hit beer. I waited 24 hours and tried again today, this time counter pressure filling into my brink so as to have it go super slow. But I still almost immediately hit beer. So I have no yeast to reuse.
At this point, my only option to try to harvest is to transfer the beer to a sanitized empty FV and try to get the yeast out of the bottom of the cone left behind. Anything wrong with going this route? Since it has now been about 4.5 weeks with the yeast in the FV, I am really questioning whether I should just cut my losses and go back to a fresh pitch. I do not have a microscope setup to check on viability, so it is feel, timing, temp and instinct. Any opinions?
Thanks,
Dave
At this point, my only option to try to harvest is to transfer the beer to a sanitized empty FV and try to get the yeast out of the bottom of the cone left behind. Anything wrong with going this route? Since it has now been about 4.5 weeks with the yeast in the FV, I am really questioning whether I should just cut my losses and go back to a fresh pitch. I do not have a microscope setup to check on viability, so it is feel, timing, temp and instinct. Any opinions?
Thanks,
Dave
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