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-   -   reusing the yeast cake (http://www.homebrewtalk.com/f13/reusing-yeast-cake-114259/)

HughBrooks 04-14-2009 08:17 PM

reusing the yeast cake
I am about to brew a barley wine for the frst time and was wondering about using my yeast cake from an oatmeal stout that I recently made. I saved a large portion of the yeast and put it in the fridge. My question is... Should I add some starter wort to that a couple days ahead of time to get it going again? Or will it be okay if I just take it out the fridge on the morning of the brew day and let it rise to room temp and then pitch? Thanks for any advice!:)

scinerd3000 04-14-2009 08:19 PM

just dump it in and rig a blowoff...room temp will work

HughBrooks 04-15-2009 02:22 AM

nice:) thanks for the input

rsmith179 04-15-2009 02:28 AM

Did you wash the yeast or anything like that? I'm sure it would be just fine to throw into your batch, but I would honestly still make a starter anytime I'm reusing yeast. I'm sure the grain bill is quite expensive on your barley wine. Hate to see it go to waste by a bad batch of yeast. Normally if I'm pitching on top of another yeast cake I'd do it very soon after racking off of it.

HughBrooks 04-15-2009 12:13 PM

I did not wash the yeast but there was a ton of it in the primary and i collected mostly off the top of that cake. I was not going to pitch it on top of another batch I am planning on using that for the yeast to pitch for the batch. I have a little more than a week and a half before brew day so I have time to make up my mind. One thing that I have heard about barley wine is that you should repich more yeast about 5 days before you bottle to make sure fermentation completes and to have enough yeast for carbonation. Does that sound right?

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