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 Yeast Info 
  
 

Here you'll find a product listing from the 2 most popular manufacturers of liquid yeast cultures and instructions for starters and other useful yeast related stuff.

Wyeast Labs

1007 German Ale yeast
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55o F. Flocculation low; apparent attenuation 73-77%. (55-66o )
1028 London Ale yeast
Rich, minerally profile, bold and crisp, with some diacetyl production. Flocculation medium; apparent attenuation 73-77%. (60-72o F)
1056 American Ale yeast
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. Flocculation low to medium; apparent attenuation 73-77%. (60-72o F)
1084 Irish Ale yeast
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation medium; apparent attenuation 71-75%. (62-72o F)


1098 British Ale yeast
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65oF. Flocculation medium; apparent attenuation 73-75%. (64-72o F)
1272 American Ale yeast ll
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation high; apparent attenuation 72-76%. (60-72o F)
1275 Thames Valley Ale yeast
Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Flocculation medium; apparent attenuation 72 76%. (62-72o F)
1335 British Ale yeast ll
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation high; apparent attenuation 73-76%. (63-75o F)
1318 London Ale yeast lll
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation - high; apparent attenuation 71-75%. (64-74o F)
1728 Scottish Ale yeast
Ideally suited for Scottish-style ales, and high gravity ales of all types. Flocculation high; apparent attenuation 69-73%. (55-70o F)
1338 European Ale yeast
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation high; apparent attenuation 67-71 %. (60-72o F)
1214 Belgian Ale yeast
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation medium; apparent attenuation 72-76%. (58-68o F)
1388 Belgian Strong Ale yeast
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation low; apparent attenuation 73-77%. (65-75o F)
1742 Swedish Ale yeast
Stark beer Nordic-style yeast of Scandinavian origin, floral nose malty finish. Flocculation medium; apparent attenuation 68-72%. (64-74o F) A.K.A. 1187.
1762 Belgian Abbey Yeast II
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation medium; apparent attenuation 73-77%. (65-75o F)
1968 London ESB Ale yeast
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation high; apparent attenuation 67-71%. (64-72o F)
2565 Kolsch yeast
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation low; apparent attenuation 73-77%. (56-64o F)
1087 Wyeast Ale blend
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. Apparent attenuation 71-75%. (64-72o F)
3278 Belgian Lambic blend
Belgian lambic-style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. Flocculation low to medium; apparent attenuation 65-75%. (63-75o F)


LAGER YEAST

2007 Pilsen Lager yeast
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation medium; apparent attenuation 71-75%. (48-56o F)
2035 American Lager yeast
Not a pilsner strain. Bold, complex and aromatic, producing slight diacetyl. Flocculation medium; apparent attenuation 73-77%. (48-58o F)
2042 Danish Lager yeast
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation low; apparent attenuation 73-77%. (46-56o F)
2112 California Lager yeast
Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65o F, and produces malty, brilliantly-clear beers. Flocculation high; apparent attenuation 67-71 %. (58-68o F)
2124 Bohemian Lager yeast
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation medium; apparent attenuation 69-73%. (46-54o F)
2206 Bavarian Lager yeast
Used by many German breweries to produce rich, full-bodied, malty beers. Flocculation medium; apparent attenuation 73-77%. (48-58o F)
2247 European Lager yeast ll
Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor, slight sulpher production, dry finish. Flocculation low; apparent attenuation 73-77%. (46-56o F)
2272 North American Lager yeast
Traditional culture of North American and Canadian lager and light pilsners. Malty finish. Flocculation high; apparent attenuation 70-76%. (48-56o F)
2278 Czech Pils yeast
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation medium to high; apparent attenuation 70-74%. (48-58o F)
2308 Munich Lager yeast
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Flocculation medium; apparent attenuation 73-77%. (48-56o F)
2178 Wyeast Lager
A blend of the Brewer's Choice lager strains for the most complex flavor profiles. Apparent attenuation 71-75%. (48-56o F)


WHEAT YEAST

3068 Weihenstephan Weizen yeast
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68o F. Flocculation low; apparent attenuation 73-77%. (64-70o F)
3056 Bavarian Wheat yeast
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation medium; apparent attenuation 73-77%. (64-70o F)
3333 German Wheat yeast
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation high; apparent attenuation 70-76%. (63-75o F)
3787 Trappist High Gravity
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Flocculation medium; apparent attenuation 75-80%. (64-78o F)
3942 Belgian Wheat beer
Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation medium; apparent attenuation 72-76%. (64-74o F)
3944 Belgian Witbier yeast
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation medium; apparent attenuation 72-76%. (60-75o F)

White Labs

WLP001- California Ale Yeast:
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-73F.

WLP002- English Ale Yeast:
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High.
Optimum Fermentation Temperature: 65-68

WLP003- German Ale Yeast II:
Good for Klsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.
Attenuation: 73-80%%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-70 F.
Does not ferment well less than 62 F.


WLP004- Irish Ale Yeast:
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%.
Flocculation: Medium to High.
Optimum Fermentation Temperature: 65-68 F.

WLP005- British Ale Yeast:
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74%.
Flocculation: High.
Optimum fermentation temperature: 65-70 F.

WLP006- Bedford British Ale Yeast:
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%.
Flocculation: High.
Optimum fermentation temperature: 65-70 F.

WLP007- Dry English Ale Yeast:
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%%.
Flocculation: High.
Optimum fermentation temperature: 65-70 F.

WLP008- East Coast Ale Yeast:
Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.
Attenuation: 70-75%.
Flocculation: Medium to Low.
Optimum Fermentation Temperature: 68-73 F.

WLP009- Australian Ale Yeast
Produces a clean, malty beer. Pleasant ester character, can be described as "bready". Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.
Attenuation:70-75%
Flocculation: High
Ideal Fermentation Temperature Range: 65-70 F

WLP011- European Ale Yeast:
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature Range: 65-70 F

WLP013- London Ale Yeast:
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71 F

WLP023- Burton Ale Yeast:
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%.
Flocculation: Medium.
Optimum Fermentation Temperature: 68-73 F.

WLP025- Southwold Ale Yeast:
From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.
Attenuation: 68-75%
Flocculation: Medium.
Optimum Fermentation Temperature: 66-69 F.

WLP026- Premium Bitter Ale Yeast:
From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.
Attenuation: 70-75%
Flocculation: Medium.
Optimum Fermentation Temperature: 67-70 F.

WLP028- Edinburgh Scottish Ale Yeast:
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75%.
Flocculation: Medium.
Optimum Fermentation Temperature: 65-70 F.
Does not ferment well less than 62 F, unless active fermentation is underway. Some Scottish ales are fermented below 62F, but with this yeast strain, 65-65F will produce desired results.

WLP029- German Ale/Klsch Yeast:
From a small brewpub in Cologne, Germany, this yeast works great in Klsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-69 F.
Does not ferment well less than 62 F, unless during active fermentation.

WLP033- Klassic Ale Yeast:
Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.
Attenuation: 66-74%
Flocculation: Medium.
Optimum Fermentation Temperature: 66-70 F.

WLP036- Dusseldorf Alt Yeast:
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Attenuation: 65-72%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-69 F.

WLP051- California Ale V Yeast:
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Attenuation: 70-75%
Flocculation: Medium to High.
Optimum Fermentation Temperature: 66-70 F.

WLP099- Super High Gravity Ale Yeast:
Can ferment up to 25% alcohol. From England.
Attenuation: >80%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-69 F.

Specialty Ale Yeast
WLP300- Hefeweizen Ale Yeast:
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76%
Flocculation: Low
Optimum Fermentation Temperature: 68-72 F.

WLP320- American Hefeweizen Ale Yeast
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Attenuation: 70-75%
Flocculation: Low.
Optimum Fermentation Temperature: 65-69 F.
WLP380- Hefeweizen IV Ale Yeast:
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Attenuation: 73-80%
Flocculation: Low.
Optimum Fermentation Temperature: 66-70 F.

WLP400- Belgian Wit Ale Yeast:
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium.
Optimum Fermentation Temperature: 67-74 F.

WLP410- Belgian Wit II Ale Yeast:
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium+.
Optimum Fermentation Temperature: 67-74 F.

WLP500- Trappist Ale Yeast:
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78%
Flocculation: Medium to low.
Optimum Fermentation Temperature: 65-70 F. Lower temperatures (under 65 F) will result in less fruity and more earthy beers. Many authentic Trappist style beers are brewed at 75 F.

WLP530- Abbey Ale Yeast:
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78%
Flocculation: Medium to high.
Optimum Fermentation Temperature: 66-72 F

WLP550- Belgian Ale Yeast:
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Attenuation: 72-78%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-78 F.

WLP565- Belgian Saison I Yeast:
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-75 F.

WLP570- Belgian Golden Ale Yeast:
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Attenuation: 75-80%
Flocculation: Low.
Optimum Fermentation Temperature: 68-75 F.
Wine/ Cider/ Mead Yeast
WLP715- Champagne Yeast:
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Attenuation: > 75%
Flocculation: Low.
Optimum Fermentation Temperature: 70-75 F.

WLP720- Sweet Mead/ Wine Yeast:
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewrztraminer, Sauternes, Riesling.
Attenuation: < 75%
Flocculation: Low.
Optimum Fermentation Temperature: 70-75 F.

WLP730- Chardonnay White Wine Yeast:
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
Alcohol Tolerance: 14%
Attenuation: > 80%
Flocculation: Low.
Optimum Fermentation Temperature: 50-90 F.

WLP740- Merlot Red Wine Yeast:
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon.
Alcohol Tolerance: 18%
Attenuation: > 80%
Flocculation: Low.
Optimum Fermentation Temperature: 60-90 F.

WLP760- Cabernet Red Wine Yeast:
High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc.
Alcohol Tolerance: 16%
Attenuation: > 80%
Flocculation: Low.
Optimum Fermentation Temperature: 60-90 F.

WLP775- English Cider Yeast:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: >80%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-75 F.
Lager Yeast
WLP800- Pilsner Lager Yeast:
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Attenuation: 72-77%
Flocculation: Medium to High.
Optimum Fermentation Temperature: 50-55F.

WLP802- Czech Budejovice Lager Yeast:
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
Attenuation: 75-80%
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55 F.

WLP810- San Francisco Lager Yeast:
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Attenuation: 65-70%
Flocculation: High.
Optimum Fermentation Temperature: 58-65F.

WLP820- Octoberfest/Mrzen Lager Yeast:
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73%
Flocculation: Medium.
Optimum Fermentation Temperature: 52-58F.
WLP830- German Lager Yeast:
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Attenuation: 74-79%.
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55F.
WLP838- Southern German Lager Yeast:
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Attenuation: 68-76%.
Flocculation: Medium to High.
Optimum Fermentation Temperature: 50-55 F.
WLP840- American Lager Yeast:
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Attenuation: 75-80%.
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55F.

WLP885- Zurich Lager Yeast:
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Attenuation: 70-80%.
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55 F

WLP920- Old Bavarian Lager Yeast:
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
Attenuation: 66-73%
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55 F.

WLP940- Mexican Lager Yeast:
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.
Attenuation: 70-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55

Yeast Washing


Yeast Washing for the Home Brewer
Objective:
To recover yeast from a finished batch of beer for repitching or storage for future brewing.

Materials:
One primary fermenter after beer has been siphoned or removed.
Three sanitized 1 quart mason jars with lids, filled half full of sterile or boiled water which have been cooled and chilled to refrigerator temperature (38 F)

Procedures:
1. Sanitize the opening of the carboy.
2. Pour the water from one of the quart jars into the carboy. Swirl to agitate the yeast, hop residual, and trub from the bottom.
3. Pour carboy contents back into the empty jar and replace the cover.
4. Agitate the jar to allow separation of the components. Continue to agitate periodically until obvious separation is noticeable.
5. While the viable yeast remains in suspension, pour off this portion, into the second jar, being careful to leave as much of the hops and trub behind as possible.
6. Agitate the second container to again get as much separation of yeast from particulate as possible. Allow contents to rest, then pour off any excess water from the surface.
7. Pour off yeast fraction, which suspends above the particulate into the third container. Store this container up to 1 month refrigerated. Pour off liquid and add wort, 2 days before brewing or repitch into a new brew straight away.

 
  
 

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