New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Techniques > Yeast cake trouble?




Reply
 
LinkBack Thread Tools Display Modes
Old 07-26-2006, 05:12 PM   #1
Gabe
It's a sickness!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Gabe's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Central coast
Posts: 724
Liked 1 Times on 1 Posts

Default Yeast cake trouble?

I have an Imperial IPA that was on a wlp007 cake and racked that off to a secondary, then I put a red ale ontop of the cake. That was 12 hours ago and still no fermenting action . I thought the cake would start right away as their is more yeast than if I pitched a vial? Should I be worried? Should I pitch a vial in if no action?



__________________
Gabe is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2006, 06:41 PM   #2
whitescout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Shawnee, KS
Posts: 64
Default

Did you mix it up???????



__________________

Primary : Jefe's hefe 2
Primary : I'ma IPA 2
Secondary : Empty
Secondary : Scouting for Barleywine
Conditioning : Carmello Vanilla Ale
Bottled and Drinking : Poughkeepsie Porter
Kegged : Oatmeal Stout
I'ma IPA 1
Topeka Steam
Jefe's Jefe 1

whitescout is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 12:04 AM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,650
Liked 130 Times on 124 Posts

Default

007 is highly focculent and tends to form a taffy-like layer. Stir it up well and it should start.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 02:25 AM   #4
Gabe
It's a sickness!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Gabe's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Central coast
Posts: 724
Liked 1 Times on 1 Posts

Default

I shook the s--t out of it after I dumped the beer through a strainer and funnel! no idea what's goin on. Total elapsed time between I IPA and Red was maby 2 mins! That would'nt kill the yeast would it?

__________________
Gabe is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 02:32 AM   #5
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,650
Liked 130 Times on 124 Posts

Default

The other possibility is the shift from a high ABV environment has shocked the yeast. I've never pitched on the cake from an Imperial. Normally, I'm pitching a high gravity wort on the cake from a low ABV ale. I'd give it 48 hours and re-pitch if necessary then.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 03:17 AM   #6
Prost!
Feedback Score: 0 reviews
 
Prost!'s Avatar
Recipes 
 
Join Date: Feb 2006
Posts: 145
Default

Quote:
Originally Posted by david_42
The other possibility is the shift from a high ABV environment has shocked the yeast. I've never pitched on the cake from an Imperial. Normally, I'm pitching a high gravity wort on the cake from a low ABV ale. I'd give it 48 hours and re-pitch if necessary then.
Me too--low ABV to higher ABV on cake. What was the temp of the wort when you pitched it on the cake? If >80*F it may have killed the yeast. If it does start to ferment, keep your eye on it. I always get mega krausen when I pitch on top of a yeast cake. Sometimes it even blows the airlock off. That's usually the best beer, though.
__________________
"PROST!"


Kegged: Anglo-American IPA
Kegged: Columbus on the Horizon IPA
Bottled: Belgian Trippel
Bottled: Smoked Scotch Ale
Secondary: Honey Stout
Primary: Irlandés Rojo y Amarillo
Next: Nut Brown Ale
Prost! is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 04:37 AM   #7
Gabe
It's a sickness!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Gabe's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Central coast
Posts: 724
Liked 1 Times on 1 Posts

Default

I just remembered that we had a few hot hot days the last week I tried to keep things around 75 but it might not have worked, I bet my yeast is dead, if so should I rack to a clean primary and pitch a new yeast?

__________________
Gabe is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 05:17 AM   #8
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,957
Liked 80 Times on 71 Posts
Likes Given: 1

Default

I'd just stir it.

I've brewed at 83F and pitched at 90F before with no problems.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 05:31 AM   #9
Prost!
Feedback Score: 0 reviews
 
Prost!'s Avatar
Recipes 
 
Join Date: Feb 2006
Posts: 145
Default

Quote:
Originally Posted by gabe
I just remembered that we had a few hot hot days the last week I tried to keep things around 75 but it might not have worked, I bet my yeast is dead, if so should I rack to a clean primary and pitch a new yeast?
I should have phrased the question better. I was wondering if you cooled the wort sufficiantly after boiling? If you pitched 120*F wort on top of the cake, that could certainly kill them. On the other hand, with a large amount of yeast in the cake, I don't think ambient temperatures in the mid 70s--while in the primary--will kill them if the wort was cooled enough before pitching. In any event, stir it or shake it to see if there are any signs of life. If not, just pitch fresh yeast. The dead yeast cake won't hurt anything, unless bacteria or some other nasties killed them. I'm sure it'll be fine. Keep us posted.
__________________
"PROST!"


Kegged: Anglo-American IPA
Kegged: Columbus on the Horizon IPA
Bottled: Belgian Trippel
Bottled: Smoked Scotch Ale
Secondary: Honey Stout
Primary: Irlandés Rojo y Amarillo
Next: Nut Brown Ale

Last edited by Prost!; 07-27-2006 at 05:38 AM.
Prost! is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2006, 08:33 AM   #10
Gabe
It's a sickness!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Gabe's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Central coast
Posts: 724
Liked 1 Times on 1 Posts

Default

As I wrote that last reply I heard a bubble from my blow off tube! As if the beer gods were listening--------BBBLLUUPP! Thank You all who have responded and I fear not when it comes to fellow brewers and their wisdom, CHEERS .Heres to you and me and people like us , there's damned few of us left ( SMP )



__________________
Gabe is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
trouble finding hops/yeast in Japan jibiru General Beer Discussion 25 11-03-2012 08:16 AM
Trouble with yeast allergy YooperBrewer General Beer Discussion 20 01-16-2009 05:28 AM
Yeast Trouble Lost Brews All Grain & Partial Mash Brewing 18 01-16-2008 05:40 PM
Yeast Trouble, and not the lady kind noobrewer Beginners Beer Brewing Forum 11 12-10-2007 06:45 PM
Using expired yeast....having trouble eastwood44mag Beginners Beer Brewing Forum 8 02-28-2006 03:05 AM



Newest Threads