Wyeast splitting question

[MyQul]

How much are we talking @MyQul ? 250ml do the trick? I assume the idea here is at this stage the fermentation is so vigorous that the year is kept in suspension and hasn't settled out yet aunsure....

I've tried top cropping too but found it awkward to get the foam into a centrifuge tube Turkey baster sounds far simpler

250ml should be enough for a 12L brew

 

[MyQul]

I have tried this method with limited success. Probably more to do with something I was doing rather than the method itself.

What went wrong for you?

 

[trueblue]

What went wrong for you?

I found a deterioration after 2 or 3 generations.

 

[matt76]

250ml should be enough for a 12L brew

I drew off ~500ml from my porter yesterday which was conveniently 36 hours after pitching. Hard to see as the beer is so dark but there seems to be a generous amount of something yeasty looking settling at the bottom of the bottle

On the one hand it's taking away from my final yield (unless I add the beer back to the FV) but on the other hand it's a lot easier then playing around with foamy krausen or trying to separate yeast from trub.