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Old 01-06-2009, 08:11 PM   #1
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Default What to put on yeast cake?

Hey all, I brewed a belgian blonde a couple of days ago with wyeast belgian abbey II yeast. I want to put another beer on top of this one when it's done for cost reasons. What would you all suggest? Oh starting gravity of this beer was 1.058.

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Old 01-06-2009, 08:17 PM   #2
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Tripel? 80-90% Pils malt, 10-20% clear candisugar or invert sugar (Lyle's Golden Syrup). Low hops for bittering only.

Oh, and harvest your yeast. You want esters in a Belgian beer, and overpitching - which is what knocking out onto a cake does - kills ester production.

Cheers!

Bob

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Old 01-06-2009, 08:24 PM   #3
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I may be wrong, but I thought when pitching onto a cake you wanted to go with a lower gravity beer than the original? I haven't ever harvested yeast, and frankly am a little scared to.

If I pitch a higher gravity beer on the cake do you think it that would stress the yeast to give me the esters?

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Old 01-06-2009, 09:19 PM   #4
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It is the opposite.

Start with the lower gravity beer and the pitch a higher onto the cake. I have done progressions such as APA, IPA, IIPA.

Usually what I do now, as Bob suggested, is take some of the slurry out and pitch that into the beer instead of pitching on the whole cake. Just make sure everything is sanitized!

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Old 01-07-2009, 03:20 PM   #5
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By slurry you mean just scoop up some of the yeast cake in a sanitized container, brew then pitch?

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Old 01-07-2009, 04:48 PM   #6
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Quote:
Originally Posted by SRTBREW View Post
By slurry you mean just scoop up some of the yeast cake in a sanitized container, brew then pitch?
Yup. Simple as that. Compute how much you'll need by consulting the Mr Malty Calculator, then harvest more than that. It's always good to have some extra, and you can always wash the extra and save it for growing a starter.

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Old 01-07-2009, 06:51 PM   #7
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When I have a unique yeast like that I make my house ale with it and see how much the yeast changes the flavor of the beer.

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