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Old 05-02-2009, 04:28 PM   #1
poley
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Default Milky white layer at top of yeast cake

I have a milky white, wavy layer at the top of my yeast cake. Is it still safe to pitch onto? It looks kinda gross, but I know that it may just be yeast.

Anyone seen this before that can put my worries to rest?

Thanks.

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Old 05-02-2009, 04:29 PM   #2
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It's probably fine. If you really want the reassurance, post pics so we can see what you have.

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 05-02-2009, 04:45 PM   #3
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Good call, here's two. Hopefully you can see what I'm talking about.
Yeast Cake 01
Yeast Cake 02

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Old 05-02-2009, 04:47 PM   #4
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Looks like totally normal trub to me. I say pitch away, and be prepared for quick and violent fermentation!

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 05-02-2009, 04:49 PM   #5
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looks like yeast to me. The last to flocculate.....It gets progressively finer towards the top of the cake. It looks like it needs to settle a little more though. How long has it been in there?

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Old 05-02-2009, 04:57 PM   #6
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2 weeks.

I'm brewing today (Happy Homebrew Day!) and want to use the cake to pitch on. I'm making a big(er) beer (13# of grain) and would prefer to use the cake rather than pitch dry yeast.

The porter is nearly done fermenting, haven't seen a bubble in a looooong time (that was pitched on a cake as well, so it went quickly). I'm racking to a secondary, so I figure that any yeast left in suspension will still be able to clean up.

Any other advice? Thanks for all the fast help!

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Old 05-02-2009, 04:59 PM   #7
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Ah, OK. Sorry, for some reason I thought you might be bottling from that. (I havn't hade enough beer yet)

You are fine with that.

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Old 05-04-2009, 09:40 PM   #8
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I'd wash it to get rid of the crap in there so you are just pitching yeast and not old trub material that is breaking down. It will also clean the yeast too which could have resins and stuff bound to them hurting their viability. Plus, then you can pitch the right amount rather than over pitch and get better beer!

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