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-   -   Pitching on the cake (http://www.homebrewtalk.com/f163/pitching-cake-383013/)

forcabrew 01-20-2013 01:53 PM

So I just brewed a small Irish red with a OG of 1.042 and I was planning on brewing a barleywine and just dumping it in the same fermenter on top of the yeast.

Wondering if its ok to pitch on a cake that's been in the primary fermenter for a month or if I should brew earlier? assuming fermentation has ended

Also how does everyone usually go about this. Are ther certain steps i need to take or a certain process

My first time pitching on cake

Thanks

GrogNerd 01-20-2013 02:09 PM

have never pitched on cake, but from what I've read, that's just what it is, pouring your wort into the fermenter with the old batch's yeast still in there.

also from what I've read, it's a fairly vigorous ferment - USE A BLOWOFF TUBE

BYOBnyc 01-20-2013 03:00 PM

I'd love to hear some feedback on this, or if anyone knows of a good thread already posted. I just started washing my yeast, but pitching directly onto an old cake would be easier if the beer styles are suitable.

TommyTbar 01-20-2013 03:07 PM

I have pitched on cakes before, as long as you pitch a darker wort on top ie a pale to a stout because you will impart flavors from the previous beer, I only do this if I am brewing the same day as I am rackin the beer off the primary cake, and obviously I don't worry about sanitizing the primary again because it should still be sanitary from the last batch, hope this helps

forcabrew 01-20-2013 04:59 PM

is there a time frame? should you pitch on cake immediately or is it fine to leave the initial beer and yeast i the primary for a month and then pitch onto cake?

beergolf 01-20-2013 05:05 PM

You really do not need the whole cake. I usually just scoop out a couple of cups and put it into a sanitized jar. Clean put the fermenter and then put the new brew in there and add the scooped up yeast. I have never tried it but some say you can store the scooped up yeast for a week and still use it.

I just grabbed some yeast from an Irish Red yesterday and pitched it into a milk stout I brewed. Fermentation started up very fast.

seabass07 01-20-2013 05:06 PM

You'll find a lot of good discussions on here about this. You'll have better luck if you remove most of the cake prior to dumping fresh wort on it. Run your volume/OG through a pitching calculator for volume of slurry and only leave that amount.

craigkelker 01-20-2013 05:09 PM

If your cake is light on hop trub, I don't see a problem. The yeast will be surely dormant so I bet the first 24 hrs will be quiet. I just pitched on top of a cake that sat 5 days after I racked the donor wort to secondary.

If you can rack your donor to secondary, you could dump the cake in a mason jar and refrigerate it for a couple weeks until your next brew.

CharlosCarlies 01-20-2013 05:43 PM

Quote:

You'll have better luck if you remove most of the cake prior to dumping fresh wort on it. Run your volume/OG through a pitching calculator for volume of slurry and only leave that amount.
This.

Pitching directly onto a cake is almost always massively over-pitching, even for really really big beers.

jungatheart 01-20-2013 08:03 PM

I've pitched on the yeast cake several times. I just rack off the done wort and pour in the new. Easy Peasy. Fermentation really takes off fast.

One time I racked off and had to wait 3 days for the new wort. Just sealed the primary and waited until I was ready and no problems.


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