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Old 04-03-2014, 01:33 PM   #11
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Originally Posted by ToastedPenguin View Post

I will have to guess on how much is left because I ferment in sanke kegs and can't see inside.
In that case, I'd harvest it all out into jars then chunk about a cup and a half to a pint of fresh slurry into the 1.075 IPA. Better than guessing.
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Old 04-03-2014, 01:43 PM   #12
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Good advice above. You can get 2 or 3 mason jars of yeast for future batches AND pitch an appropriate amount into your 1.075 IPA.

If you just pitch onto successive yeast cakes you have the generation thing going on where the yeast evolves a little bit everytime it reproduces.

I like to take it a step further and fill mason jars 1/2 full with boiling water, place into fridge for 12-24 hours to chill. Then you skim the top of the trub layer and fill the mason jar. Cap, swirl, and let sit for 15 minutes. Pour off the top 1/2 of the jar into your second mason jar with chilled water. That becomes a "washed" jar. It will have less hops and trub, and has the additional benefit of being mostly water, which is easier on the yeast for long term storage than sitting in alcohol.

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Old 04-03-2014, 07:41 PM   #13
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I've gone 12 hours with no issue. I run numbers assuming the first beer as an unstirred starter with decreased viability due to time/heat/trub, mix the cake with boiled cool water, pour into a large sanitized container, pitch a proper amount of cake into the wort. I rinse the remaining yeast. You could simply scoop out half the cake and toss it. It is best not to pitch onto a whole cake. That is a huge overpitch.

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