Hey homebrewers,
So I recently harvested yeast from my recent white ipa. However, I sorta screwed up the process. Long story short, after cold crashing in a mason jar. I can't tell if I just have a ton of yeast harvested or if its just all trub.
Before someone asks, where did I screw up? After dumping the distilled water into my fermentor, I shook/swirled it up like I've read and let it sit for 20 minutes. Just before transferring to the first set of mason jars, I shook it up again (MISTAKE).... anyways, is there a way I can confirm that I have a ton of yeast, or just crappy trub? I plan on rebrewing the beer again soon, but don't want to screw it up by pitching crap instead of yeast.