Top cropping

Josh Hughes

Josh Hughes

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My next batch, probably 2 I’ll be using Wyeast West Yorkshire yeast. I want to top crop and then reuse that yeast. I usually scoop the bottom slurry when I rack, when I’m planning to reuse. Top cropping is new to me. I read articles and watched some videos but want to know what you guys do?
 
I have top cropped a few times. Here's my method and I'm sure it's not ideal but here it is. At high krauzen, I sanitize a stainless soup ladle that I bought only for this purpose. I open the fermenter and quickly scoop out about 3 to 4 ladles worth into a mason jar. I also try to get a bit of the beer to keep the yeast on until I reuse it. I've done with Lallemand Verdant, Windsor, and Nottingham yeasts.
 
That part I’m good with. I keep reading about skimming the top and throwing it away then keeping the second Krausen?
 
You can do it, preferably right into a Fermentor that's ready for the pitch.
Getting it transferred to a sanitized vessel and then storing still opens you up to the environment and airborne bacteria.
I feel better pulling it off the bottom, bit that's me.
I'm sure it'll work fine, just be extra cautious with how you're handling it.
Good luck
 
I read that too. I have had no issues with the yeast when I have reused it. Sometimes weeks later. As a matter of fact, most of the time, I did not make a starter with the top cropped yeast. Again, that's how I've done it. This is not to say you should do it this way.
 
Yup that's how I've done it.
I'm not sure what that brown stuff is on top of the krausen it's really bitter anyway.

Maybe just skim it out the way then get the creamy stuff underneath.

I havnt done this in ages and find it's easier just propagating a portion of my last starter or using slurry.

But I think you gotta in the sake of HBing do it atleast once Josh.
Go for Gold as long as you treat everything involved with the process like the inside of your fermentor you'll be right.

Remember fresh sheets right off the roll of alfoil and clingwrap create a nice sanitary surface to put things on nothing like a lite spray of starsan and gloves on the hands will help for this too:)
 
I've just done an American Pale Ale using a Verdant IPA yeast that left a huge "crust" of lovely soft creamy yeast krausen that I have harvested for a future brew - if it survives. It smells lovely and was a surprise as the last time I used that yeast it didn't produce the same floating lump.
 
cant delete for some reason
 
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