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Harvest Time

Posted by Ed Godek on January 9, 2010 at 10:21 PM

I just racked over 2 batches into secondary fermenters.  One was an Irish Red (tastes like Smithwick's), and a Belgian Pale Ale.  I decided to save the yeast, so I harvested about 1 pint from each batch.  I basically poured the sludge from the bottom of the primary fermenter into a sterilized mason jar, put the lid on loosely, labeled it and stuck it in the fridge.  I hope it stays for a while.

 

Also, the Belgian Pale Ale had a bit of a bubblegum taste, which is a flavor compund generated by some belgian yeasts....

 

I know, a boring blog, but its all I've got right now!

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1 Comment

Reply AikiBrewer
10:11 AM on January 10, 2010 
It should last for about a week at 40F anything longer and you could step it up before adding to the next batch. I have had good luck using NBs open cell foam stoppers in a flask covered with Al foil whenever "fridge storing" yeast.