Hi all,
Was wondering if anyone here uses the left over in the fermenter on the bottling day directly by means of which I mean pouring in a new batch of wort into the fermenter(with trubs, some stains on the fermenter wall and some primarily fermented beer not making it to the bottles)? If so do you still need to pitch new yeast for it or just keep sufficient amount of beer from the previous batch of beer will do? Assuming both uses the same type of yeast.
Is there a difference between using the leftover directly and harvesting the yeast and using the harvested yeast for another batch? Any extra tips/advice for using the left over or other alternative is appreciated.
Thanks in advance.
Was wondering if anyone here uses the left over in the fermenter on the bottling day directly by means of which I mean pouring in a new batch of wort into the fermenter(with trubs, some stains on the fermenter wall and some primarily fermented beer not making it to the bottles)? If so do you still need to pitch new yeast for it or just keep sufficient amount of beer from the previous batch of beer will do? Assuming both uses the same type of yeast.
Is there a difference between using the leftover directly and harvesting the yeast and using the harvested yeast for another batch? Any extra tips/advice for using the left over or other alternative is appreciated.
Thanks in advance.