True hillbillies at work making booze.
hii Fastbrewing & winemaking,
i read from other that those settlement of yeast and stuff at the bottom is actually dead yeast and must powder...
why is it then that you harvest it and say it is active yeast ?
can you pls explain..
Why not just leave the valve shut (yeast ball empty) until you want to harvest. Then you could 'purge' the trub, and attach the ball to collect yeast? Is that to prevent introducing an air bubble from the bottom?
I believe it is pronounced 'troob' and not 'trub'