When saving or recovering yeast is it always found in the cake or trub or lees, or is it sometimes found in the krausen?
I have read various things about saving yeast when racking, which is what I intend to do soon with one small batch of cider. I see some people just "take the cake" and I've read about a process ...
OK I have been brewing for over 2 years, and have cranked out around 40 batches. Trying to really hone in my process and improve the quality of what I make. I am literally reading (and re-reading) ...
I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
A good yeast sample can be retrieved, stored & reused regularly across brews. Is there a limit to the number of generations a sample can last? I've heard that after so many generations a strain ...