Author Topic: THICK Yeast Slurry  (Read 583 times)

Offline theDarkSide

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THICK Yeast Slurry
« on: August 30, 2011, 08:41:24 AM »
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?
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Online morticaixavier

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Re: THICK Yeast Slurry
« Reply #1 on: August 30, 2011, 08:44:18 AM »
that or a little cooled wort from the batch you are pitching into.
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Offline hokerer

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Re: THICK Yeast Slurry
« Reply #2 on: August 30, 2011, 08:46:26 AM »
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.
Joe