Bored of Nottingham!

[alwilson]

This is where I get confused... As I don't have much yeast on the top but foam on my ferments, plenty of slurry at the bottom..

Hmmm ill have to check more specifically on day 3

Cheers!

[Blackjack]

This is where I get confused... As I don't have much yeast on the top but foam on my ferments, plenty of slurry at the bottom..

Hmmm ill have to check more specifically on day 3

Cheers!

Yes that is the difference, a dried yeast is only nominally "top" fermenting. A true live yeast, well a British beer yeast at least, will produce a great deal more quantity and it will sit on top of the ferment until skimmed. At the bottom the slurry will be less. So live yeast needs an open fermenter, but the thick creamy layer is a good protection against bugs. Go on a local brewery tour where they use open fermenters and you will see what I mean

[alwilson]

Oh, interesting!

Is it the drying process of yeast that makes less 'top fermenting' or just the strain that has been chosen to be dried?

So breweries that have tall conicals, do they skim the top, or do they take it all out via the dump valves at the bottom?

I did a Hogsback tour, and they did mention the thick yeast on top, but didnt seem to have any access via the top, so wondered what they did... I would have asked but by this point we were 3 pints in to AoverT!

[Blackjack]

Oh, interesting!

Is it the drying process of yeast that makes less 'top fermenting' or just the strain that has been chosen to be dried?

So breweries that have tall conicals, do they skim the top, or do they take it all out via the dump valves at the bottom?

I did a Hogsback tour, and they did mention the thick yeast on top, but didnt seem to have any access via the top, so wondered what they did... I would have asked but by this point we were 3 pints in to AoverT!

I have no idea to the first question, that is just how it is.

My fermenters are old ones from Hogsback. Bottom slurry can be used but top skim is preferred, mainly since any dead and dying yeast tends to sink.
An open fermenter is normally kept closed with a lid for the sake of hygiene and when I last saw their brewery there were a heck of a lot of wine flies that would love to get in. A lid keeps them out but also maintains a poisonous carbon dioxide atmosphere.
A closed conical fermenter would normally be used with dried yeast.

[chumley]

Poor ole Brits.....can't use liquid yeast because it comes from the good ole U.S. of A.

For a great dry yeast for making bitters and the like, I like Munton's Gold. Flocs great, and leaves a little fruitiness. And it comes from your island!

Nottingham has that tartness that I do not care for, except in a few styles.