The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Secondary Yeast Cake (Wee Heavy)

Reply
 
LinkBack Thread Tools
Old 10-21-2012, 05:50 PM   #1
PrimalBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Richmond, VA
Posts: 25
Likes Given: 2

Default Secondary Yeast Cake (Wee Heavy)

So my wee heavy has been in the secondary for 12 hours and already has a solid cake at the bottom. No airlock activity that I can tell. There was still a good amount of suspended yeast in the primary when I did the transfer at 8 days of primary fermentation. Beer is now very clear.

My question is, will this yeast cake add any off flavors if it is conditioning for two months? If so, what are my options? (70deg, Wyeast Scottish ale yeast)

__________________
PrimalBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2012, 05:59 PM   #2
PrimalBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Richmond, VA
Posts: 25
Likes Given: 2

Default

BTW, in the primary and had insane fermentation for 4 days (looked like a volcano almost in there - I have a video). She started 4 degrees too warm for my taste.

__________________
PrimalBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2012, 06:05 PM   #3
PrimalBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Richmond, VA
Posts: 25
Likes Given: 2

Default

My thoughts are that I may have a high ester profile which probably will not be so great in this style of beer since I fermented at the upper temp range of the yeast for the first 48 hours. At that point it came down to 70deg, but still not low enough. Have to find a good solution in the south to keep it at 65ish degrees. As to the secondary I am hoping some of these esters may reduce in the two month secondary, that is if the yeast cake doesn't do anything worse...

__________________
PrimalBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2012, 06:07 PM   #4
CUBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 75
Liked 5 Times on 3 Posts

Default

Well IMO I wouldn't think you would get any off favors from two months of aging. But if you are worried about it rack to tertiary to get off the yeast cake that formed in secondary

__________________
CUBrewing is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2012, 07:00 PM   #5
PrimalBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Richmond, VA
Posts: 25
Likes Given: 2

Default

Hmm, sounds promising. Anyone else?

__________________
PrimalBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2012, 11:43 PM   #6
PrimalBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Richmond, VA
Posts: 25
Likes Given: 2

Default

Bueller?

__________________
PrimalBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 08:54 PM   #7
PrimalBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Richmond, VA
Posts: 25
Likes Given: 2

Default

Ok, last bump to the top.

__________________
PrimalBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:04 PM   #8
zachattack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: , MA
Posts: 2,411
Liked 227 Times on 195 Posts
Likes Given: 114

Default

I think plenty of people have left their beer in primary for over two months with no problem. I say leave it.

__________________
zachattack is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:09 PM   #9
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,270
Liked 135 Times on 127 Posts
Likes Given: 49

Default

No issue with your beer in secondary with the yeast cake at the bottom. I don't think you'd even have an issue after 6 months in secondary.

__________________
Primary #1: Surly Bender clone #2:Berry Rhubarb Wine
Secondary #1
: Empty #2: Empty #3: Empty #4: Sparkling Elderflower Wine
Kegged: Dark Side Dunkel, Irish Red
Bottles
: Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Barolo Wine
On Deck: Spruced Warmer, CDA
solbes is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
big yeast cake in secondary deputyandy Fermentation & Yeast 8 12-14-2011 04:20 PM
Yeast cake from secondary? inkslinger82 General Techniques 5 11-24-2010 04:41 PM
Big yeast cake- go to secondary? Tall_Yotie Beginners Beer Brewing Forum 2 08-21-2010 03:52 PM
Using Secondary Yeast Cake AnOldUR General Techniques 5 04-01-2008 04:02 PM
Using Secondary Yeast Cake Alamo_Beer General Techniques 12 02-12-2007 12:55 AM