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-   -   Re using a yeast cake (http://www.homebrewtalk.com/f32/re-using-yeast-cake-360009/)

BFR 10-09-2012 11:06 PM

Re using a yeast cake
I've had a batch in the fridge for the last couple of weeks to clear and am planing on bottling it tomorrow.... can I reuse the lees? would the cold have caused the yeast to die out or will it just take some time to restart?

Obviously I will have to use new juice e.c.t.

hellpatrol 10-10-2012 12:03 AM

the yeast should wake up after coming back to room temp. yeast can be reused over and over. Guinness claims to use the original yeast they started with!

TAPPAR 10-10-2012 03:09 AM

I have done this and it definitely works, fermentation started back up within a day after getting out of the fridge and having fresh juice on it.

popnfrresh 10-11-2012 05:17 AM

What is the process to using this?

If I wanted to do a back to back cider, do I need to clean the lees out of the last batch or can I just re-add the fresh juice to the carboy?

LeBreton 10-11-2012 12:40 PM

If you just racked off the lees, then you can add the new juice immediately.

johnny5000 10-11-2012 01:38 PM

If you keep reusing the yeast, does autolysis eventually become a problem?

LeBreton 10-11-2012 06:39 PM


Originally Posted by johnny5000 (Post 4489336)
If you keep reusing the yeast, does autolysis eventually become a problem?

Yes, as does yeast mutation. There is a sticky somewhere in the beer forum (fermentation & yeast I think) about yeast washing which is a safe way to separate the viable yeast from the dead cells.

BFR 10-13-2012 07:45 AM

Well after racking I thought why not give it a go.... as I had 2 batches I had racked I combined the lees (bothe the same yeast from the same batch) added more juice (all my leftovers e.c.t) some more sugar a good old dollop of nutrants and air locked it.... twas away within an hour the fastest ferment I've ever had.... few days later ferment has slowed I will give it a couple more weeks and then see what my yeasty beasty is like.

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