Recovering and storing yeast slurry, I’ve done this several times with bottom fermenting yeasts splitting into 3 Panda pop bottles with good results, yeast settling firm with no layer above the water after each cooled boiled water rinse then stored in fridge.
A bit puzzled if I’m doing right with top fermenting yeast
…I’ve brewed 23L Jim’s Bitter (maturing nicely) recovering the Gervin English Ale Yeast, split 3 ways making a starter for 23L Smelters Bitter which is fermenting well, the other 2 again in Panda bottles after rinsing a yeast/trub? head builds up above the clear water and sits on the top, I’ve been discarding this surface yeast/trub? each rinse keeping what’s at the bottom of the bottle should I be keeping the surface layer or discarding?