I just finished reading your reply to a question on re-using yeast. I’m about ready to get started doing so, most of the process is clear to me. One exception; what exactly is meant by yeast slurry?
I’ve read about yeast slurry at least a hundred times, if not more. So far all I know is it’s a mixture of yeast and liquid. The questions are what proportion of yeast to liquid constitutes a slurry and how can I measure it? In all the references to yeast management I’ve read, I can’t think of anywhere slurry is actually defined, hence my question
The term “yeast slurry” is used by brewers to describe the pasty mixture of yeast and a liquid, usually beer. I will return to yeast slurries in a moment, but want to
This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With