Early on bottling day I filled a 16 quart pot with about a gallon of filtered water, put the lid on it and let it boil for about 15 minutes to sterilize it. I removed the pot from the heat to cool off leaving the lid on, this water would be used to rinse the yeast out of the fermentor. Once I sanitized my bottles and bottling bucket I put the pot in an ice water bath to get the sterilized water equal to the beer temperature. I transferred the beer from the fermentor to the bottling bucket leaving just the trub in the fermentor.
Then I sanitized a long handled plastic spoon, glass half gallon pickle jar, four pint mason jars and the lids to get them ready for the next step. I poured a half gallon of the sterilized water directly on top of the trub in the fermentor and used the spoon to gently mix the water and trub together to get the yeast into solution. After a minute of gentle stirring I carefully poured the mixture in the fermentor into the pickle jar filling it up to the very top and screwed on the top. I set the pickle jar aside and went back to bottling up my beer.
|Stratified Layers In ECY-12 And WLP007 Yeast|
|Mason Jars Filled With Washed ECY-12|
Buy the time I was done bottling my beer the slurry in the pickle jar had started separating into separate layers, with the heavier hop particles and dead yeast cells settling out first at the bottom of the jar. The very top of the slurry had a thin layer of something and in between the two was the larger layer of yeast. I laid the four mason jars out in a line and filled each one up half way then went back to the first jar and topped them all off in the same order. What was left in the pickle jar was mostly all gritty looking trub that I washed down the sink after screwing the lids on the mason jars, labeling and putting them in the refrigerator.
|Freshly Rinsed And Stored Yeast|
|ECY-12 Yeast Starter Before Pitching|
|Aerated Rye Wort With ECY-12 Starter|