Yeast cake

[bullfrog]

Forgive me Speedie, but I've had a couple of drinks -- and I'm guessing, by your posts, that that's a perpetual state of being for you -- but what the f**k are you talking about? You think that the krausen scum that is formed after many days (and even weeks, in most cases) of fermentation has some part to play in what one would get if they top-croped at high-krausen? Please stop posting on topics that you know nothing about. I'll put it below in bogan talk (ie. caps lock)

IF YOU HAVEN'T DONE IT BEFORE THEN DON'T COMMENT ON IT, LEST YOU LOOK LIKE A F***ING RETARD

[drsmurto]

This is actually not yeastcake but top cropped yeast so the bottle is only 500mL but the end result is close enough - a bottle of yeast although in the case of top cropping it contains only yeast, no trub. I normally use a 1L bottle for a yeastcake.
drsmurto

Would it be fair to assume that there would be all sorts of material in this sample?
During high fermentation it is like watching water boil

So any and all! Material will! Be carried up towards the surface of the ferment
You all would have noticed that there is a ring or deposit around your fermenter after high krausen

I have pondered on the hop affect when there is a really large amount of hop actually stuck on the side of the frementer that is above and out of the wort or should I say green beer!
thats assuming that you have ferment hopped

What would sol say yeasts aint yeasts
Repitching is practical and gets the ferment up and running quickly
But let’s face it if we wanted a perfect world we would use fresh yeast every time!
Speedie

Can i assume you have never used a true top cropping yeast speedie?

Can i also assume that given point one is true that you have never top cropped a yeast?

I collected the yeastcake from the same beer and when you compare them side by side the top cropped sample is a homogenous sample. ie. pure yeast. The yeastcake has several layers of trub, yeast etc.

Top cropped yeast is much healthier than the yeastcake, there are no dead yeast cells.

Top cropped yeast kicks off fermentation in subsequent batches in a fraction of the time a repitched yeastcake will.

Whilst i accept you have been brewing for a lot longer than me it would appear your knowledge on yeast and yeast management is lacking.

Your comment about the fermentation looking like water boiling made me laugh. Fermentation generates CO2 gas which rises to the top and escapes via an airlock (or cling film if you are that way inclined).

Top cropping is a well documented technique particularly in english brewing. Maybe it would be worth while reading up on this topic. Or perhaps you would like to explain to those in the mother land who have been using this technique for centuries why they are wrong since you clearly know everything there is to know about brewing.

I think the days of me playing nice are over.

I can almost turn a blind eye to your raping of the english language through atrocious grammar but when you start to pick on my beloved english brewing, a line is crossed.

[speedie]

I would assume that your reference is to the Burton brewing practice
I think that they refer to it as the swan’s neck system
Or is it the Yorkshire stone system?

All of which are ancient methods and or if you want to get deeper into the mystery
How about spontaneous fermentation (lambic)
Why do you think that I would have little regard for yeast handling?

You stated that there was no trub in the top crop having stated that in the true interpretation of trub you would be correct as trub! Is the residual after fermentation?

What I stated is that there is particulate in the top cropped yeast it is in fact not pure yeast!
You have also missed my point about using new yeast

I thought that this was a site for people to express there interest in brewing and the dissemination of accrued knowledge not to slander
Since my very first post I have only tried to be of help but it appears that the new kid on the block syndrome has had an effect on the elite group of astute brewers!
Cheers doctor

If you get to west aussie! Look me up
Regards speedie

[bullfrog]

I've never noticed a 'new kid on the block syndrome' on this site, Speedie. I think you dug yourself into this hole of hostility in which you now find yourself by being a pretentious wanker from day one and constantly talking about things that you know nothing about.

The good Doctor never said that you have little regard for yeast handling, either. He said that you appear to have a gap in your knowledge when it comes to yeast management, to paraphrase, and that's a sentiment that I think is entirely envident.

Lastly, your non sequiter references that are supposed to somehow aid your arguments are getting rather tiresome. What the hell was your mentioning of lambics supposed to support? How does wild yeast fermentation have anything to do with harvesting yeast?

[Bum]

What I stated is that there is particulate in the top cropped yeast it is in fact not pure yeast!

Are you suggesting it is not significantly more pure, healthy yeast than that found in the trub? If not I don't understand you argument - why suggest it is a poor method if you do agree that it is cleaner, healthier yeast?

[speedie]

This is typical of the sort of posts that I receive from you
All you do is rant only the doctor has replied with any common sense

None of you have posted any evidence to support any thing other comments on what sort of liquid yeast works best

Cheers speedie

[Bum]

None of you have posted any evidence to support any thing other comments on what sort of liquid yeast works best

What do you mean "what sort of liquid yeast works best"? What sort of beer are we talking about? Or is your statement somehow supposed to mean you want reasons why liquid is better than dry? Retail packages of liquid yeasts give the brewer more yeast cells in a state more ready to do their job - thus less lag. There are vastly more strains available in liquid yeasts giving the brewer more options. Dry yeasts are cheap and almost foolproof so they do have their positives too. Not sure why you're so mad at liquid yeasts. Or why they are relevant as a response to an argument about yeast farming.

Try to diagnose before shooting off the hip

I've seen how much attention you pay to a doctor's diagnosis - perhaps a bullet is the only option?

[gregb]

This thread is going on hold for a while.