Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

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


Home Brew Forums > Home Brewing Beer > General Techniques > repitching yeast and fast ferments...
Reply
 
LinkBack Thread Tools
Old 01-17-2007, 02:04 PM   #1
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default repitching yeast and fast ferments...

There are a lot of threads on here from tiume to time asking about repitching on yeast cakes and the like.

Here's a little info on how this works sometimes...

A couple weeks ago, I brewed an IPA. I pitched some washed slurry from a previous batch of Wyeast 1098 British Ale yeast. It was a large amount of slurry and the ferment started very quickly (lots of airlock activity within a couple hours.) Within 3 days (probably less), the kreusen had fallen and airlock activity almost stopped.

Monday, I racked that IPA, and within minutes pitched an outmeal stout onto that yeast cake. It was bubbling like mad through the blowoff tube within a half hour. 24 hours later, the kruesen had fallen and bubbling had almost completely stopped.

One caution: these fast ferments generate a lot of heat: you want to keep your primary in a cool enough place for that first day or two that an extra 6 or 7 degress won't put you over the temp range for your yeast.

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2007, 02:24 PM   #2
runhard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Location: Buda, TX
Posts: 447
Liked 3 Times on 3 Posts

Default

This is for those who want to re-use a yeast cake. Your yeast health will deteriorate each time you rack wort onto the same yeast cake. For healthy yeast oxygen is absolutely necessary as are minerals. Magnesium and Zinc are very important and the list goes on. Great success can be achieved following cweston's advice but after 2-3 uses that yeast cake will be cooked and it's better to take the yeast wash them and then make a starter where you can provide the necessary nutrients for a nice healthy starter. Don't be fooled by the sheer number of yeast cells. A healthy culture of fewer numbers will out perform a sickly culture of great numbers. Just my $0.02

__________________
runhard is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2007, 02:28 PM   #3
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default

Quote:
Originally Posted by runhard
This is for those who want to re-use a yeast cake. Your yeast health will deteriorate each time you rack wort onto the same yeast cake. For healthy yeast oxygen is absolutely necessary as are minerals. Magnesium and Zinc are very important and the list goes on. Great success can be achieved following cweston's advice but after 2-3 uses that yeast cake will be cooked and it's better to take the yeast wash them and then make a starter where you can provide the necessary nutrients for a nice healthy starter. Don't be fooled by the sheer number of yeast cells. A healthy culture of fewer numbers will out perform a sickly culture of great numbers. Just my $0.02
Agree: this third batch on this yeast will be the last for me, and the wort repitched on that yeast cake was very well aerated.

I figure getting 3 batches (you can do more, if you split the harvested and washed slurry) brings the cost of liquid yeast down to roughly the same as dried.
__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston 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
Pacman yeast really ferments down to 49 degrees??? artguy Fermentation & Yeast 0 08-23-2009 10:53 PM
So who else thinks dry yeast is better after it ferments a batch? Donasay Recipes/Ingredients 4 07-10-2008 10:45 PM
German yeast and long ferments McCall St. Brewer Recipes/Ingredients 6 04-30-2008 12:42 AM
Pitch yeast at 80, then ferments too high? cpbergie Beginners Beer Brewing Forum 1 02-20-2007 01:16 AM
Fast Ferments? budbo All Grain & Partial Mash Brewing 10 05-31-2006 08:51 PM



Newest Threads

LATEST SPONSOR DEALS