Some yeast slurry questions.
After racking a robust porter off of the Nottingham cake I poured it into a jar and threw it in the fridge. I'm planning a big beer in the future and wanted to reuse this yeast. I was listening to the latest Sunday Session with the White Brothers and they say that if yeast has been sitting with the beer for a month then usually half of it is dead. Well, I made 10 gallons of this porter and still have yet to rack off the other 5 gallons from the cake.
#1 - Can/should I make a starter using the cake from both fermenters? (Which is a lot of slurry)
#2 - I know you're not suppose to make starters from dried yeast, but does that hold true if you're collecting slurry made from dried yeast?
#3 - Is it worth it since they're claiming half of it is dead? I guess if I use the cake from both fermenters and half of each is dead, then it will add up to one viable yeast cake. </dumb math>
This show was very interesting to listen to. The brothers said they don't like pitching straight on top of a yeast cake because of over pitching. I've done this and I know several others have as well without negative affects. Plus, when you look at the amount that a brewery pitches compared that on a homebrew level, it's exceedingly greater quanities. For the most part I've read that homebrewers generally under pitch.
I guess if pitching on top of the whole yeast cake is over pitching, you could split each cake in half and pitch those.
I have so much to learn.
Primary: RIS, Flanders Red, Berliner Weisse
On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout
Bottled: Berliner Weisse
I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions