Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Re Using yeast Cake
Reply
 
LinkBack Thread Tools
Old 03-01-2010, 04:22 AM   #1
gwynclan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Cinicy
Posts: 13
Default Re Using yeast Cake

I have read a lot on the message boards about reusing yeast cake, If im going to brew same beer on same day I bottle/keg and want to re use yeast cake. Can i just pour beer into same fermenter airate and let go, will this be to much yeast and what will the adverse affects be on my taste profile. Also how many times can you do this be for yeast don't want to work anymore. I am just looking for an economical way to reuse some live product, and im lazy.

__________________
gwynclan is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2010, 04:33 AM   #2
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 30 Times on 26 Posts
Likes Given: 6

Default

You can just pour the wort into the same fermenter and let it go to town. It is over pitching a bit but I've never had it affect the flavor. You can only do this once without removing some of the yeast or your fermenter will be several inches deep with yeast. We have a great sticky on yeast washing.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2010, 04:36 AM   #3
Six_O_Turbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eastern Oregon
Posts: 310
Liked 3 Times on 2 Posts
Likes Given: 3

Default

Whether it will be overpitching depends on the gravity of the wort you are pouring on top of the cake. Most likely you will be fine. I do this often and if your sanitation is good, you can re-use yeast 10 times or more though you will want to split it occasionally so you are not massively overpitching. Many excellent brewers feel they get the best beer from yeast that has been re-used 4-6 times.

You will also probably want to do a search for yeast washing. This will allow you to re-use yeast almost indefinately if you maintain a sanitary yeast crop.

__________________

Reason: I see I type slower than Nurmey....
Six_O_Turbo is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 01:04 AM   #4
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

Knocking out onto a yeast cake is never a good idea. In the first place, it is - outside of a very, very few specific instances which the homebrewer is unlikely to find - always overpitching.

It is not "a bit".

Overpitching is always detrimental to the beer. I'm not saying it'll taste awful. I assure you, however, that were you to place samples of the exact same beer - one fermented by overpitching and one by properly inoculating the wort - the one properly pitched will taste better. Blind taste tests prove it.

Harvesting yeast is easy. All you need is a sanitized scoop and a couple of sanitized Mason jars. Then you can calculate how much to pitch in your next batch and avoid overpitching into a positively filthy vessel. (Ew.) You can do this in five minutes, and take another five to ten minutes to clean your fermenter. That's not very hard. Harvesting also allows you to pitch your yeast out to many more generations than simply dumping fresh wort into your fermenter.

If a thing is worth doing, it's worth doing properly. It's worth doing to the best of your ability, effort, and means. Knocking out onto a yeast cake not only doesn't really save you anything at all, it also is guaranteed to brew mediocre beer in the vast majority of circumstances.

But if you insist on doing it, don't aerate. It's not necessary.

Have fun!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 02:53 AM   #5
Lefe21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: London, ON
Posts: 76
Default

Quote:
Originally Posted by Bob View Post
Harvesting yeast is easy. All you need is a sanitized scoop and a couple of sanitized Mason jars. Then you can calculate how much to pitch in your next batch and avoid overpitching into a positively filthy vessel.
Bob
So is it as simple as taking a scoop of the yeast cake and adding it into a sanitized jar to keep in the fridge? If there are no nutrients in the jar for the yeast, will this be a problem for long term storage?

Also, is there anything wrong with using parts of a yeast cake that was used in a secondary which had dry hopping? I doubt that anything outside of getting a little extra aroma would occur, but just wanted to make sure.
__________________
Lefe21 is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 03:33 AM   #6
Six_O_Turbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eastern Oregon
Posts: 310
Liked 3 Times on 2 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Bob View Post
Knocking out onto a yeast cake is never a good idea. In the first place, it is - outside of a very, very few specific instances which the homebrewer is unlikely to find - always overpitching.

It is not "a bit".
Sorry Bob, but pitching onto a yeast cake is fine in virtually all circumstances unless you are pitching a very low gravity wort. Pro brewers I've spoken with pitch on cakes all the time and will only split the yeast after a couple of batches. I think maybe they might know a thing or two about yeast. You might want to do a little research before you throw out an always... no offense.
__________________
Six_O_Turbo is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 03:46 AM   #7
Yankeehillbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Yankee Hill, CA
Posts: 1,542
Liked 26 Times on 26 Posts
Likes Given: 12

Default

Quote:
Originally Posted by Six_O_Turbo View Post
Sorry Bob, but pitching onto a yeast cake is fine in virtually all circumstances unless you are pitching a very low gravity wort. Pro brewers I've spoken with pitch on cakes all the time and will only split the yeast after a couple of batches. I think maybe they might know a thing or two about yeast. You might want to do a little research before you throw out an always... no offense.
Just because their pros doesn't make them right. Cell count aside, Pitching onto a yeast cake in a nasty fermentor is just bad practice and it's lazy. all in my very humble opinion of course.
__________________

Kegged: NADA
Bottled: Blackberry Mead
Primary #1:IPA
Primary #2:
Secondary:
On Deck: Pilsener, Brown, Barleywine, Coffee Porter

Yankeehillbrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 04:08 AM   #8
Six_O_Turbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eastern Oregon
Posts: 310
Liked 3 Times on 2 Posts
Likes Given: 3

Default

When they are winning golds at GABF, then they are more right than I am. MHO as well, of course.

I don't get why the fermenter is "nasty", it should be no less sanitary than when the first wort was tossed in unless you are somehow contaminating in the transfer process. Please explain why it's "bad practice". If you are going to go with the 'overpitching' line, please also explain the detriments and when you cross the line to 'overpitching'.

__________________
Six_O_Turbo is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 06:16 AM   #9
Yankeehillbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Yankee Hill, CA
Posts: 1,542
Liked 26 Times on 26 Posts
Likes Given: 12

Default

It's not really about whether it is Sanitary or not. Just look at a clean fermentor and then one that just had a beer racked out of it. For me the latter would explain Nasty and Bad Practice.

I just don't see why anyone wouldn't take a few minutes to hold back a proper amount of yeast cake then give the Primary a good scrubbing and sanitizing and then putting your freshly crafted wort into the spotless fermentor. It might take 15 minutes, tops.

But really, at the end of the day, WTF. If it works for ya, have at it.

__________________

Kegged: NADA
Bottled: Blackberry Mead
Primary #1:IPA
Primary #2:
Secondary:
On Deck: Pilsener, Brown, Barleywine, Coffee Porter

Yankeehillbrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 06:59 AM   #10
Six_O_Turbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eastern Oregon
Posts: 310
Liked 3 Times on 2 Posts
Likes Given: 3

Default

Oh, you mean the capitalized: "Nasty" and "Bad Practice", I see... Well, that explains everything...

Thank you!

Really though, it's not about being lazy, and I could give a damn if the fermenter is ugly, as long as it's sanitary. I get better beer from having a big pitch of active yeast.

I think Ray Daniels explains it well in "Designing Great Beers". But, like you said... Do what works for ya.

__________________
Six_O_Turbo 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
Making yeast starter from secondary yeast cake? Madvillain General Techniques 4 05-01-2010 03:54 AM
Yeast rinsing after pitching on yeast cake? Nugent Fermentation & Yeast 1 11-22-2009 01:38 AM
Yeast starter and yeast cake question BrosBrew Beginners Beer Brewing Forum 10 04-03-2009 09:32 PM
Oat stout w/ irish yeast on windsor yeast cake BrosBrew Beginners Beer Brewing Forum 1 08-07-2008 02:56 AM
Yeast harvested from a beer yeast cake used for Apfelwein? Chello General Techniques 3 02-06-2008 10:01 PM



Newest Threads

LATEST SPONSOR DEALS