Hey, my yeast cake on bottom is always pretty solid, not as watery as yours. Did you add water at any point? Or did you just use a little bit of the wort that was sitting on it prior to bottling?
The glycerin lowers the freezing temperature to actually prevent freezing, and therefore prevents ice crystals from piercing and killing the yeast organisms. In the event that you get cold enough to freeze your mixture, the glycerin may change the freezing structure and minimize damage to the culture.
@vmorenza ha thanks if you want to save a large amout you can also take the trub from the bottom and can it in jars and start a little at a time at later dates i
Hey, my yeast cake on bottom is always pretty solid, not as watery as yours. Did you add water at any point? Or did you just use a little bit of the wort that was sitting on it prior to bottling?
burtonforce3 3 days ago
The glycerin lowers the freezing temperature to actually prevent freezing, and therefore prevents ice crystals from piercing and killing the yeast organisms. In the event that you get cold enough to freeze your mixture, the glycerin may change the freezing structure and minimize damage to the culture.
tartredarrow 3 months ago
@tartredarrow I love it!
naughtydogbrewing 3 months ago
Best quote is "I do not know the specifics, I just know it works" Great video thanks for the info.
vmorenza 3 months ago
@vmorenza ha thanks if you want to save a large amout you can also take the trub from the bottom and can it in jars and start a little at a time at later dates i
naughtydogbrewing 3 months ago
Wort is pronounced wurt/wert
purplemutantas 6 months ago
@purplemutantas noted sorry
naughtydogbrewing 3 months ago
Trub is pronounced troob.
suprchunk 6 months ago
@suprchunk noted...sorry
naughtydogbrewing 6 months ago