Originally Posted by PT Ray
The cake from the primary is what you don't want. This contains some nasty tasting by products given off during primary fermentation. This is one of the reasons to transfer off of it into a secondary. When brewers harvest yeast they purge this sediment and wait for the next collection to harvest. What falls out while the beer is in the secondary is going to be a cleaner sample.
This is the first time I've heard that.
I believe that the reason to ract to the secondary is to prevent the yeast from "autolizing" sp?
When the yeast run completely out of food and begin consuming each other, this is where the bad flavors from the primary occur and this can take up to three weeks to happen.
If you'll just refrigerate your trub between batches if there's a delay or as others have said, just use your yeast cake for the next primary with new wort, that's the best yeast starter you can get. Lots and lots of good yeast to get the job done faster.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen