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Old 08-17-2011, 12:46 AM   #1
Frenchy
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Default Pitching on trub

Not sure if that's correct language for what I'm considering, but here's what it is. I'm about to brew this coming weekend, and after fermenting for 1 week, I'm brewing a second beer. I had read that you can pitch directly on the yeast cake of another beer so... What I was planning on doing was rack the first brew to a secondary, then pitch the second brew directly onto what was left in the trub from the first brew. So, the question is... 1) Is there anything wrong with this? 2) Will there be enough yeast floating in first beer to complete the fermenation in the secondary? 3) Are there any issues with putting the new wort direcly onto the entire trub\yeast cake from the first beer?

Some specifics
Brew 1: Nut Brown Ale, OG 1.066, yeast (WL002 highly floculant)
Brew 2: Oatmeal Stout, OG 1.062

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Old 08-17-2011, 01:02 AM   #2
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1) No
2) Yes, it's no different than racking from a secondary any other time.
3) Not really as long as:
a. The first batch wasn't infected (obviously)
b. The first batch wasn't a really high gravity (that would have overstressed the yeast)
c. The first batch wasn't aggressively hopped or flavored, these flavors will carry to your second batch, in some cases people want that.


Git r dun

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Old 08-17-2011, 01:05 AM   #3
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[QUOTE=jaycount;3177838]1) No
2) Yes, it's no different than racking from a secondary any other time.
3) Not really as long as:
a. The first batch wasn't infected (obviously)
b. The first batch wasn't a really high gravity (that would have overstressed the yeast)
c. The first batch wasn't aggressively hopped or flavored, these flavors will carry to your second batch, in some cases people want that.

+1 do it all the time

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Old 08-17-2011, 01:25 AM   #4
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I usually use about 4 time before i pitch but i tend to do similiar brews like APA first then an IPA on that trub saves money on yeast especially when u dont live close to an LHBS. Basic brewing video did a vid on it
Here is the link
http://www.basicbrewing.com/index.ph...-reusing-yeast

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Old 08-17-2011, 01:27 AM   #5
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The next beer will take off like a rocket. I had one finish in under 12 hours from the time I pitched. I still do it but I may take 1/2 the old cake out or even a little more. I also use a blow off tube or a bunch of beer puke fills the air lock. There will be no fermentation may take up to 72 hours to start worries.

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Old 08-17-2011, 01:35 AM   #6
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Quote:
Originally Posted by mattmuir View Post
The next beer will take off like a rocket. I had one finish in under 12 hours from the time I pitched. I still do it but I may take 1/2 the old cake out or even a little more. I also use a blow off tube or a bunch of beer puke fills the air lock. There will be no fermentation may take up to 72 hours to start worries.
+1 defintely use a sanitized spoon and take some trub off will take off in like 2 hrs sometime lol...
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Old 08-17-2011, 03:45 AM   #7
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Great!! Thanks for the response. Yes, one of the reasons I was planning this was to save money on the yeast. Originally, I had planned on collecting the yeast and putting in a mason jar the day before, but then I read a thread that someone said they normally put right on the yeast. Should I do anything to get more of the yeast suspended in the first brew before racking, or just leave alone, and rack as it sits? Also, How many times could you do this before worrying about too many dead yeast cells infecting the next brew? I don't anticipate doing this for more than 2 consecutive brew, but thought I'd ask.

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Old 08-17-2011, 07:33 AM   #8
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http://www.homebrewtalk.com/f163/why...t-cake-166221/

Read this.

You are spending alot of time, money and effort into making beer. Try to make the best beer possible! Clean that fermenter and pitch a measured amount of yeast.
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Old 08-17-2011, 11:42 AM   #9
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What's the rule of thumb for repitching? Do you pitch onto a higher gravity wort ? Or lower?

I just saved and washed my yeast for the first time today. Wyeast 1007. Original gravity was 1.150. Don't intend on another high grav beer in a while. How long will it keep in fridge?

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Old 08-17-2011, 12:21 PM   #10
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1.150? I probably wouldn't save that yeast... they were worked pretty hard in a batch like that

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