rmr9
Well-Known Member
I just kegged up a rye lager last night - 80% barke pils 20% weyermann rye malt, omega Bayern yeast. This is the second batch with this yeast, harvested from a helles.
When I swirled the yeast cake around to harvest I noticed it had a different “texture” than the last time I did the same. Almost chunky? One big like clump was in it as well - reminded me of like tan fruit leather perhaps. The wort was definitely more goopy, definitely plugged my ball valve on my Brewzilla when I transferred to fermenter.
I’m sure this is due to the protein and glucans in the rye malt, but I’m curious if anyone has encountered similar. I’m skittish about contamination so I’m debating on saving the jars of yeast or not.
When I swirled the yeast cake around to harvest I noticed it had a different “texture” than the last time I did the same. Almost chunky? One big like clump was in it as well - reminded me of like tan fruit leather perhaps. The wort was definitely more goopy, definitely plugged my ball valve on my Brewzilla when I transferred to fermenter.
I’m sure this is due to the protein and glucans in the rye malt, but I’m curious if anyone has encountered similar. I’m skittish about contamination so I’m debating on saving the jars of yeast or not.