Ok so his is my procedure: 1st time ever doing this .. ever.. did I say ever..lol
Yeast source: I brewed 2 weeks ago
On Oct.15, 2016 Saturday using wyeast 1318 London ale 3 - in a Hoppy amber 1.047 OG with 5 oz dry hopped loosely in spediel besides the normal boiling hopps etc..
1318 Yeast Harvest Date: Oct. 29, 2016 Sat.
Step 1: boiled and cooled 1 gallon water - added to spediel and swirled slurry around. Poured all of it into 5000ml flask. Chilled for 4 hrs or so
Step 2: visually could see the layers, the bottom layer was very greenish..due to hopPS. Decanted carefully into sterilized 1 gallon glass jug all the layers minus the bottom trub/ hopps gunk - let sit in fridge another 1 hr or so cold
Step 3: decanted 1 gallon glass jug into 4 small pint glass jars. Carefully adding the top layers with only leaving the trub behind
STEP 5: the small glass jars sat overnight in fridge and have 2 distinctly layers murky beer/ water with creamy white bottom
Step 6: what do I need to do now???
How to store , decant etc.. should I combine all into one jar ?..
I am going to label wyeast 1318 hoppy slurry and date it!
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