Top Cropping

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Top Cropping

Postby ragin_cajun » Tue Mar 10, 2009 12:12 pm

I repitch yeast alot, and I like English Ales, too. Last summer, I started trying out WLP023--Burton Ale Yeast. That yeast is awesome, but it's a true top cropper. Top cropping isn't like slurry, it's alot thinner/lighter/more densely populated with viable yeast cells. Does anyone know of a calculator that tells me how much top-cropped slurry to use for my next batch, adjusting for Original Gravity of wort? Like the yeast pitching calculator at www.mrmalty.com? Has anyone tried this before and had good results with it? How many even repitch a normal yeast slurry from the bottom of the fermenter?
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Postby aleguy » Tue Mar 10, 2009 1:09 pm

I go fresh every time.
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