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Old 11-21-2009, 07:16 PM   #1
Nugent
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Default Yeast rinsing after pitching on yeast cake?

My gut instinct and experience is telling me just to dump this and not bother.

I brewed an Irish Red (ca. 1.051) and then pitched a 1.052 stout right on to the yeast cake. Anyhoo, racked the stout and was thinking about rinsing and saving the yeast (1084). There seems to be A LOT of dead yeast cells and cr@p at the bottom of the 1 gal. jug that I poured the swirled yeast and boiled/cooled water into. Not as much of that creamy, white yeast in suspension that I'm used to.

Go with my gut or save a few jars?

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Old 11-22-2009, 01:38 AM   #2
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Went ahead and did it.

It took a lot longer to get three jarfuls - swirled, let settle and poured into the half-pint jars, then repeated three times.

By the third jar, there wasn't enough good stuff left to bother - a thick-a$$ layer of darker, chunky dead yeast. What I got, though, was nice and creamy white with a layer of watery stout.

I'll make a starter for my next Irish brew, but will probably have a back up smack pack just in case.

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