My blonde ale is ready to move to secondary and I want to reuse the yeast cake for a irish red. I have been told just to pour the new wort right on top of the yeast cake. If I do this should I clean out the car boy first to get rid of the krausen ring from the blonde and then pour it all back in? Or just pour the new wort in and let er rip?
Repitching wpl001
- Thread starter Frige
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Opinions and techniques vary widely, while some like to pitch on the entire cake (likely overpitching), others like to wash the yeast and pitch a more proper amount(search Mr. Malty yeast calculator). I typically reclaim about a third of the cake and pitch that in the next batch FWIW.
WoodlandBrew
Well-Known Member
About 1-2 cups of a recent slurry for a 5 gallon batch will normally be adequate, but there are way to many factors to know for sure. It's probably better to overpitch an Irish red than under pitch, so I would use 2-4 cups, but the whole slurry is way too much. There will be near zero cell decision leaving you with old and dead yeast in your beer.
See this for details on the Mr. Malty slurry estimator.
http://woodlandbrew.blogspot.com/2012/11/counting-cells.html
See this for details on the Mr. Malty slurry estimator.
http://woodlandbrew.blogspot.com/2012/11/counting-cells.html
