Timeline for Top Cropping Cell Counts
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 18, 2012 at 4:56 | history | bounty ended | CommunityBot | ||
| Aug 11, 2012 at 0:32 | comment | added | mdma | If you ferment the lager yeast at room temp, you will get a krausen, and that's what you're doing with your steam beer, but how much krausen I don't know. I've never done a lager yeast at ale temps. | |
| Aug 10, 2012 at 20:52 | comment | added | Pietro | but this is not possible with lager yeasts, correct? | |
| Aug 10, 2012 at 19:29 | comment | added | mdma | Yes, that's correct. The first krausen has lots of trub, so skim of and discard. A day later there will be fresh krusen which you skim off and keep. | |
| Aug 10, 2012 at 18:47 | comment | added | Pietro | So to clarify Wyeasts recommendation, pitch yeast, wait 30 hours just to be sure, skim ALL THE FOAMY STUFF (?) off the top of the fermenter/ale pail, discard (I'm guessing this is the 'dirt skim' they refer to), then wait a few more hours and skim pure yeast (again, all the foamy stuff on the top of the liquid inside the fermenter)? Great answer btw, upvoted, accepted. Might try fermenting the steam in my bottling bucket, tilting, and draining some trub/yeast mixture, washing, then pitching into my O-fest. | |
| Aug 10, 2012 at 18:45 | vote | accept | Pietro | ||
| Aug 10, 2012 at 12:03 | history | answered | mdma | CC BY-SA 3.0 |