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Old 03-27-2006, 09:07 PM   #1
Mindflux
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Default Fermenting on a previous yeast cake..

First time I've done this. I racked my APA to my primary fermenter which I had just racked my second hand at a fat tire clone out of. Had a nice fatty layer of yeast at the bottom.

Racking the new wort in made for nice swirling action to roust the yeast back into suspension. I had activity in 2 hours! It's been goin strong and has about 1.5" of Kreusen attop the fermenting wort currently.

Super freakin sweet man. Super sweet.

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Old 03-27-2006, 09:51 PM   #2
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6.5 fermenter? May need to prepare for a blowoff

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Old 03-27-2006, 09:56 PM   #3
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6.5gal fermenter.

It's good stuff, no blowoff this time around (never had one, actually). Got plenty of headspace in that pup!

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Old 03-27-2006, 09:59 PM   #4
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I've only racked to the cake 4 times. 1st time it blew the lid off my plastic primary like a shotgun (decided time for glass carboy to see!). Second time, came close but stayed in bounds. 3rd time I had to do the blowoff; 4th time again behaved. 50/50 shot I guess

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Old 03-27-2006, 10:03 PM   #5
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Is this only possible when the 2nd batch is similar to the first batch (yeast will work for both)?

Can extract brewers do this as well?

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Old 03-27-2006, 10:04 PM   #6
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Kevin,
Yep. It would be ideal to brew a batch that uses the same yeast, or a similar variety. Extract or all grain makes no difference. Just make sure the wort you are racking on top of the yeast is below 90*F.

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Old 03-27-2006, 10:14 PM   #7
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Janx was the first to get me into this and it rocks! I plan to rack my Imperial Hellfire in the next couple of nights and will brew an IPA this weekend. That brew will end up atop the Imperial Hellfire's yeast. Should be interesting - an IPA using Edinburgh yeast!

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Old 03-27-2006, 10:16 PM   #8
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Right on. I learn something new every time I log in here.

Thanks.

Kevin

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Old 03-28-2006, 12:24 AM   #9
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Not only that, you can save your primary yeast for later use. Do a search here to find out, or you can google it. I split my primary yeast into different batches for freezing, making slants or just storing in the fridge for later use in a starter. I don't buy very much yeast. Usually get about 16 brews out of a smack pack before I buy another.

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Old 03-30-2006, 05:03 PM   #10
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What about the leftover krausen ring and trub?

I have 5 gallons of Extra Special Bitter in primary that I'm planning to rack to secondary today. I also plan to reuse the yeast for a batch of English IPA that I'd like to brew today, as it'll take the same kind of English ale yeast--WLP002. I'm considering just pouring the cooled wort on top of the yeast cake. I'm a little concerned about the crusty krausen ring and the trub from the old batch contaminating or changing the taste of the new batch.

I only have one available bucket right now, otherwise I'd transfer the yeast to a new sanitized bucket and leave the crust behind (trub be damned). This is a new technique for me, so I'm not sure if it even matters. I've never had a bad batch and I don't want this to be the first.

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