Harvest

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Harvest

Postby maltvault » Tue Jan 30, 2001 9:55 am

I am brewing my first batch in my new conical, I wanted to harvest the yeast and need to know where it's at. I know sounds dumb. I do partial mashes, therefore I've grain in the bottom and need to know if I should drain it past that layer before harvesting. Thanks,
Malt Vault
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I envy your new toy!

Postby birdhunter » Wed Jan 31, 2001 12:08 pm

Boy I wish I had a new conical. I still live in the world of siphon tubes and glass carboys. I don't know how to do that type of harvest, but I do have a question. Why is there grain in the fermenter? I
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'cause

Postby maltvault » Thu Feb 01, 2001 7:33 am

There's fine grain specs in it 'cause my sparging vessel is not as upto date as my fermentor. I have not noticed any off, or bad flavors, nor has anyone commented on any bad things. It's just alittle grain dust that gets boiled and such, but there's only about 1/2 cup of it so I do not fret it.
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You want the middle layer

Postby bigbrewdude » Mon Feb 12, 2001 9:12 pm

The January issue of BYO has a good article on this topic. According to the article, you wan the middle layer, between the trub and the dead yeast. I suppose you also would have to go through the layer of grain dust as well. The dormant yeast should be cream colored. Try this link to Wyeast's website, it may help you. http://www.wyeastlab.com/hbrew/hbyewash.htm
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Oops!

Postby bigbrewdude » Mon Feb 12, 2001 9:18 pm

Sorry! It's the September 2000 issue, not the January 2001 issue of BYO.
My bad!
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