Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Re-Using A Yeast Cake - Question

Reply
 
LinkBack Thread Tools
Old 09-28-2007, 01:32 AM   #1
mrb
Feedback Score: 0 reviews
 
mrb's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Santa Clarita, CA
Posts: 200
Default Re-Using A Yeast Cake - Question

If I have a LARGE (WYeast CA 001) yeast cake from a 3 gallon IPA that I brewed 2weeks ago, will it still be viable for a Russian Imperial? OR Should I make a starter batch with it and grow it a bit more?

(It has been sitting in the fridge in a clean container during these past two weeks.)

__________________

Have A Day,

Mr. B

Primary:Empty Today Full Tomorrow
Secondary One: Old Rasputan Clone
Secondary Two: Empty
Conditioning: nothing yet
Drinking:Wheat Ale, Brown, Imperial Honey IPA, A couple of HB IPAs, a whole lot of Stone, Sam Adams Winter Pack, and plenty of BevMos 22oz stock beers

mrb is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2007, 01:35 AM   #2
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,147
Liked 572 Times on 337 Posts
Likes Given: 208

Default

Quote:
Originally Posted by mrb
If I have a LARGE (WYeast CA 001) yeast cake from a 3 gallon IPA that I brewed 2weeks ago, will it still be viable for a Russian Imperial? OR Should I make a starter batch with it and grow it a bit more?

(It has been sitting in the fridge in a clean container during these past two weeks.)
A starter will help you with a head start (timing), but you should have more than enough yeast to get a good fermentation without it.

Bring it to room temp about 24 hours ahead of pitch time, and that will help.
BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2007, 01:40 AM   #3
sudbuster
This ain't my first rodeo....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sudbuster's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Western Arkansas
Posts: 4,049
Liked 267 Times on 210 Posts
Likes Given: 95

Default

Quote:
Originally Posted by BierMuncher
A starter will help you with a head start (timing), but you should have more than enough yeast to get a good fermentation without it.

Bring it to room temp about 24 hours ahead of pitch time, and that will help.
Yep, I agree, Biermuncher's got 'er pegged........
__________________
sudbuster is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2007, 01:44 AM   #4
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default

At the very least you should wash half of it for later and use the other half to make a starter.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2007, 01:25 PM   #5
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

A yeast cake from a 3 gallon batch will be much larger than any starter. A typical cake is 3-4 quarts of yeast slurry. In fact, I often brew a lower gravity batch to produce a cake for a high gravity batch. I'd use it as is.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk


Last edited by david_42; 09-28-2007 at 01:32 PM.
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2007, 07:31 PM   #6
Shoopdog
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Shoopdog's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Virginia Beach, VA
Posts: 91
Default

On this topic...I have a yeast cake from a London Porter (British Ale Yeast) and I am thinking about throwing an Old Speckled Hen on top of the cake. Good idea, or bad idea? Somewhere I heard that you shouldn't pitch a lighter beer onto a darker beer's yeast cake.

__________________
Shoopdog is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2007, 07:43 PM   #7
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 204 Times on 113 Posts

Default

I've heard lighter, lower gravity on to darker, higher gravity beer and it seems to make more sense to me.

Right now I'm using my Irish Ale yeast and just dumping on top of the yeast cake

Irish Red Ale 1.056 --> Oaktown Brown ~1.062 --> Imperial Stout ~1.080

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2007, 11:58 PM   #8
mrb
Feedback Score: 0 reviews
 
mrb's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Santa Clarita, CA
Posts: 200
Default

The beer that gave this yeast cake was a double IPA with an initial gravity of 1.082 which is about the same for the Old Rasputin that I plan to use it for next. This should be ok then, right?

__________________

Have A Day,

Mr. B

Primary:Empty Today Full Tomorrow
Secondary One: Old Rasputan Clone
Secondary Two: Empty
Conditioning: nothing yet
Drinking:Wheat Ale, Brown, Imperial Honey IPA, A couple of HB IPAs, a whole lot of Stone, Sam Adams Winter Pack, and plenty of BevMos 22oz stock beers

mrb is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2007, 12:04 AM   #9
talleymonster
Feedback Score: 0 reviews
 
talleymonster's Avatar
Recipes 
 
Join Date: Dec 2005
Posts: 2,089
Liked 16 Times on 7 Posts

Default

Quote:
Originally Posted by homebrewer_99
At the very least you should wash half of it for later and use the other half to make a starter.
I agree with homebrewer_99. If you're gonna do a starter anyway, why not wash it first and use half of it? just my .02$
__________________

talleymonster is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2007, 12:12 AM   #10
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 45 Times on 37 Posts
Likes Given: 9

Default

Personally I would take the yeast, wash it (maybe just once) and split it. Pitch half into the new beer and save the other half. I think that if you put the new beer on the whole yeast cake this is going to be too much yeast. Not that you will get the bad flavors from an over pitched beer, but you want the yeast to go through some growth before begining fermentation, especially in ales.

__________________
Beerrific is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Cake Question smellysell General Techniques 2 03-23-2009 03:03 PM
Yeast cake question snazzy Recipes/Ingredients 4 08-01-2008 10:36 PM
another yeast cake question! big supper General Techniques 8 05-06-2008 05:14 PM
Yeast Cake Question Scooter13 Beginners Beer Brewing Forum 2 11-29-2007 09:30 PM
Yeast cake question neckbone Beginners Beer Brewing Forum 7 02-01-2007 12:25 PM