KVEIK Yeast drying - For Reuse - Hornindal

g'day today something a little bit different something new for me first time I did it I'm not going to lie and pretend I'm an expert but I've got some quick eh th epic East horn indle whatever you want to call this one left over from my last ferment and unfortunately it's another story it's going to be the last ferment in the fermentis horas it's past its use-by date the valves leaking it's had a good service I bought them work that when it first come out it's a few years old now but it's just about at the end of its line and a less kicking come to the party and send me one of the tests that'll be the end of me four men two sources anyway I collected this by the usual method I did leave it there till the end of the ferment I racked off my being to the keg then this was still connected and they've valve wasn't shut and a couple of times a day I just sort of dig acid nearly all of it 99.9% of the gas out of a fermenter Saurus so this sample here what was left wouldn't be carved because if anyone's tried to do it when you ferment it under pressure and you take these off under pressure every time you open this or warms up or it all foams out and I'm pretty lucky this one I've done it right it's not foaming out anywhere I don't want to spill it while I'm talking it's already starting to UM get a bit shaken up there I've got a few things here some baking paper and some paper towel I'll show you how I'm going to do it but I think you put this under the baking paper to stop it probably burning on the bottom I don't think it will absorb any liquid will get there anyway I'm not sure what I'm gonna need I've got a spoon and I got this little thing I don't even know what that is something like a cake scraper or maybe a freezer cleaner I don't know but I found it in the drawer I've got a tray I've got a star sin and just gonna go for and see how we go I've checked the oven out I'll show you some footage I couldn't do with the door ajar or shut was a forty fifty and going above it degrees I don't know if that's a bit too hot for everything I've seen says 30 to 40 degrees sort of thing so with my oven door wide open on the very lowest even though it says my oven only goes 250 it's tending to sit around you know 28 to 35 34 degrees so I think that's pretty good I hope it's not going to take too long about temperature but we'll soon find out well I've got some things here that you know I mean I've sprayed a mustache and dried them before but so I don't get people complaining that I haven't Senate eyes if they've been cleaned and sanitized already that's a clean t-tail of course I've got a tray here they say to put paper towel on the bottom I have a feeling because I don't think that's gonna soak up anything that's more to that's a lucky fit it's more to do with maybe keeping the paper off the bottom of the tray as it might sit on a really hot shelf in the oven and maybe get too hot maybe that's a baking paper I'll put the baking paper on there I'm gonna push it down like that I know it's going to pop up a bit but I'm hoping it's going to stay and I had a sort of idea before with these little magnets that I might be able to just sort of stick them on there to help keep it in place I don't know if it's going to work a lot and the fan forced oven so it doesn't blow it hopefully I'd do something like that it'll stay in place better I haven't seen anyone do that there you go I'm a thinker alright so I'm gonna put that aside and just pull this sauce pan over I'm going to try to pour off liquid of this without trying to make too much of an S yes I'm going to pour a bit of the yeast off I don't care I want to get to the thicker slurry at the bottom I think that will probably do I reckon I could probably do two trays I'm only going to do one I've got a fair bit here I'm not going to go right to the bottom of this because it's probably some yeast and true but the bottom and I want to sort of thin it out pretty thinly that's probably going to be enough I don't know whether to use the spoon or the spatula thing spatula thing and probably be alright maybe I've put out too much so I reckon it will probably smooth at okay try and get it even I guess so it dries evenly and then my oven gets watts on the saw hot on the sides of the trays had enough that's every oven but I just don't know what we're going to do maybe I've put too much in here I guess we kept falling down it's gonna take forever to dry it might take some out it's a bit hard to get it off if someone bakes cakes and dies I think it might be better at this than me there's a bit of a rise in the middle that's what I'm having troubles reckon I've got too much what take something out I think that's gonna have to do I'm not very good at smoothing it out it's got that rise in the middle which I'm not liking I'm just going to go with that I'm a bit disappointed about that's the paper towel underneath I probably shouldn't have touched that Lynne but anyway I might just sort of push it up away from that thins out of that rise so it's all sort of even thickness along the way I'm gonna clean trying I'm gonna try and clean that lamp off cause I think it'll burn nope that's going to do I'll whack it in the oven see here we go moreover they're in the oven haven't turned it on obviously because it is a fan forced and it's a bit noisy I haven't changed the temp dial so hopefully temps going to stay the same and we'll just try it I didn't show that on camera then but I just went over the top of that with the back of that spoon I had and that was what I was first going to use and I probably should have stuck with it because I sort of got it a lot smoother it might be hard to tell but it's 1:00 p.m. the daughter's home at 4:30 let's hope I can get that draw it out in three now four hours sorry for the noise that I did bump the tip a little bit still very cool coming out but I shut that door up a bit it just didn't look like anything anyway and I'm impatient but it's nowhere near hot that's actually feeling like it should have those buckles measuring 38 before any Boehner had just over ever it's stand up thicken up let's call it a four I put them in a one so that's nearly three hours so I was a little bit longer picking up my daughter than I expected and like these things aren't hot so before people think I'm on this upper clock they're not much warmer than him hasn't dried up too much she's got a really thin let's still dance underneath so maybe I'll um you know do I think I might just leave it out overnight like this so I left that out overnight just down in one of the back rooms where no one goes in the house a spare room and let it dry by morning it was quite dry I put on some rubber gloves just to keep me dirty hands off it and just wait it out I know they suggest you know around five grams or something for a batch duh I was just waiting it out I've put in about four grams in each bag was more I was just interested to see how much of the dry matter that five grams actually was but I figured I wasn't going to have very much so I just sort of made them up to about 4 gram bags [Applause] this piece here is still moist underneath so we just leave that for later the rest was nice and dry I just want to mention it's got quite an auto Roma I didn't dry hot this beer so it's not like it's old hops they could have been a tiny tiny little bit carry on over from the kettle to the fermenter but I really didn't get the bottom of that yeast out so it was only sort of the top of that yeast cake so I think it's just the smell and aroma of the yeast I got three or four packs out and say what I'm going to do if anyone wants to have one of these packs to try out for themselves I'd suggest making a starter first that someone can put their name down the bottom and I'll randomly choose someone out to win a pack so that's it for this part of the video I'm going to do a test in a starter with that little bit that I showed you before and we know we know chicken dinner if anyone wants to try this stuff comment below like share subscribe all that thing and I'll pick out someone randomly I don't know if I better send this international was probably not worth it so Australia maybe New Zealand when they get past your border force I don't know but at least in Australia let me know say you want to be in the comp and someone can try brewing with this I should do the test first but I'm sure it'll be fine I'll do the test today thanks for watching thanks to my patreon thanks to everybody else geez you

Channel: The Home Brew Network

Views: 16,202

Keywords: home brew, homebrew, craigtube, beer, brewing, robobrew, brewzilla, kegland, craft beer, network, fermzilla, keg king, ipa, neipa

Id: R0U8D3zBsZ4

Length: 14min 44sec (884 seconds)

Published: Thu Nov 21 2019