Draining off dead yeast

The cool thing about using a conical fermenter is that we don't have to transfer the wort into a secondary vessel! We can drain off dead yeast cells off the bottom of the batch while not disturbing the Beer! This allows the "active" cells to work harder at what they need to be doing, making Alcohol! More on the conical fermenter later. The drained yeast is like a muddy sludge. We strain off a small amount each day during the secondary fermentation period.  The Beer shown here is our Irish Red!