i collect the yeast from the trub after a brew in a 1 litre jug, let the crap settle for 15 mins and then pour off the top layer in to 100ml specimen containers (i used to work at a lab). Then it goes in the fridge and left to settle. once settled i pour off the beer from the top, refill with water and let it settle again. I repeat this until the water comes clear. Then they are just stored in the fridge until i make a starter. The yeast that i used for the batch in question woulnt have been over 3 months in the fridge.How long had it been in storage? What was your method for storing it?
this sounds like a credible explaination thanks for the persistance.....i am wondering however...how does yeast ferment yeast?Bingo - your processes were sound, the yeast was still able to ferment the yeast but there was some mutation in the colony that whilst not totally trashing the batch, did affect clarity of the beer. My vote is cell mutation...
