Dmac08 wrote:TastyMcD wrote:I've used the sanitized spoon method in the past but the main way I top crop is as in Scott's video except that I'm pushing the racking cane into a conical instead of a carboy. So as to not take too much yeast from the active ferment, I only collect a fraction of what was shown in the video and get the cell count by making a starter which these cells tear through amazingly fast. I've stored this starter of new cells made from new cells for as long as four weeks and it still takes off much faster than a two day old starter made from a vial.
Tasty
Do you store the entire starter for four weeks or do you decant the spent beer?
I store the entire starter once it's completely fermented. I could make a case for replacing the beer with sterilized water but I've had no issues with this method so I do it the easy way. Keep in mind I'm almost always using WLP001/1056 for repitching so I can't speak for other yeasts.
Tasty
