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Old 07-08-2013, 08:43 PM   #11
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I tried to rack on the 15mo old Roselare blend cake I mentioned the first post and saw no activity for three days. I ended up buying a new smack pack of the blend and pitching that.

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Old 07-10-2013, 05:29 PM   #12
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I tried to rack on the 15mo old Roselare blend cake I mentioned the first post and saw no activity for three days. I ended up buying a new smack pack of the blend and pitching that.
a 15 month old cake would have no viable sacc in it - only the brett, lacto and pedio would still be alive in there. so you did the right thing of pitching another pack in there. you could have pitched just a regular yeast since the sacc was the only thing needed.
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Old 07-11-2013, 02:32 AM   #13
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Great point! It just occurred to me that by reusing that yeast cake which had a greater portion of bugs, then dropping in even more bugs with the repitch of the blend, I probably had a lot of brett, pedio, and lacto in that batch. No problem, since it turned out awesome - really sour! However, I just brewed the same recipe again and pitched a WL Belgian Sour Mix (not exactly the same, I know) with no yeast cake this time and I wonder if this batch is destined to turn out significantly less sour than the last due to the inherently different ratio of bugs.

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Old 07-11-2013, 03:52 AM   #14
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If I were to pitch just the Roselare yeast and rack the beer off it 6 months later and add fresh wort to the yeast cake...
1) would the racked off beer still continue to sour?
2) would the new beer sour faster and even catchup to the first?

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Old 07-12-2013, 10:18 PM   #15
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If I were to pitch just the Roselare yeast and rack the beer off it 6 months later and add fresh wort to the yeast cake...
1) would the racked off beer still continue to sour?
2) would the new beer sour faster and even catchup to the first?
1: yes, the bugs are still in. There is still Brett in suspension

2: I find that the second does sour faster. Higher levels of bacteria
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Old 11-02-2013, 04:08 PM   #16
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I have a Flemish Red going now in the primary with Wyeast Roeselare 3763 and I'm probably going to rerack it from the plastic bucket into a glass carboy in a week when it finishes primary fermentation. I've never tried reusing yeast cakes but I want to. Is it okay to reuse a Roeselare yeast cake after two weeks in the primary or should I wait longer to rerack into the glass carboy so I can reuse the cake?

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Old 11-02-2013, 11:49 PM   #17
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I have a Flemish Red going now in the primary with Wyeast Roeselare 3763 and I'm probably going to rerack it from the plastic bucket into a glass carboy in a week when it finishes primary fermentation. I've never tried reusing yeast cakes but I want to. Is it okay to reuse a Roeselare yeast cake after two weeks in the primary or should I wait longer to rerack into the glass carboy so I can reuse the cake?
I think if you re-use the cake after only a couple of weeks it is going to be mostly sacc. The bugs will be there, but the sacc will dominate. Reusing the cake will result in a rapid ferment and a slow souring of the next beer.

Reusing the cake after 6 months will have lots of bugs and only a little sacc. This will result in a quicker souring.

If you want to use this cake, I recommend pouring half of it into the glass carboy with the beer and only use half of it for the next beer. That way, you leave food for the Brett, and will have a good cake to use in 6 months.
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Old 11-03-2013, 12:46 PM   #18
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Thanks for that info. I was thinking after primary the cake would be too young to reuse but I've also read that a cake of an 18 month sour is too old. Is that true? So six months or so is a good time to reuse the cake?

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Old 11-04-2013, 09:10 PM   #19
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Thanks for that info. I was thinking after primary the cake would be too young to reuse but I've also read that a cake of an 18 month sour is too old. Is that true? So six months or so is a good time to reuse the cake?
I used a 15 month old cake and had an issue with enough sacc being still viable for initial fermentation. However, the sourness on that beer was awesome, because all the souring bugs were still viable and present in large quantities. All I did was add another packet of Roselare blend (you could instead just do a packet of US-05 - the goal here is to reintroduce viable saccharomyces) and everything took off as it should.
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