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General Category => Yeast and Fermentation => Topic started by: theDarkSide on August 30, 2011, 03:41:24 PM

Title: THICK Yeast Slurry
Post by: theDarkSide on August 30, 2011, 03:41:24 PM
I didn't want to threadjack gmac's post so I'll start my own.

I just racked a pale ale to secondary to dry hop ( I want to reuse the slurry...I usually don't do secondary ).  When I went to pour the slurry into my erhlenmeyer, I didn't move ( or was moving very slow ).  It is the Wyeast 1968 strain so I expected it to be a little chunky.  I was able to get most of it into the flask, but it is thick. ( Think of the scene from Robocop where they show you what he eats, except thicker )

I was thinking of boiling some water, cooling it, and then adding it to the flask to loosen it up a bit.  I plan on reusing it this weekend for a pumpkin ale.  Does this sound like it's a good idea?  Kind of like a yeast rinse?
Title: Re: THICK Yeast Slurry
Post by: morticaixavier on August 30, 2011, 03:44:18 PM
that or a little cooled wort from the batch you are pitching into.
Title: Re: THICK Yeast Slurry
Post by: Hokerer on August 30, 2011, 03:46:26 PM
that or a little cooled wort from the batch you are pitching into.

+1.  Once you've got your wort chilled this weekend, steal some of it and put it in the flask to loosen, and then pitch it all.