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Old 07-24-2008, 05:06 PM   #1
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Default Pitch on top of yeast cake

While I was mashing today, I happened to think that I had 6g in the primary that could be transferred. Is it as simple as transferring cooled wort on to the yeast bed?

I have not done that yet, but might be doing so here in about an hour.

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Old 07-24-2008, 05:09 PM   #2
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yup..and I shake it around a little bit to wake everything up

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Old 07-24-2008, 05:10 PM   #3
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From what I hear, make sure you are ready for a blowoff.

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Old 07-24-2008, 05:12 PM   #4
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Thanks for the quick replies!!!!!!

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Old 07-24-2008, 05:12 PM   #5
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Yes, that's all there is to it.

I typically don't use the *entire* cake from a previous brew. You can use this to tell you how much slurry you need.

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Old 07-24-2008, 05:14 PM   #6
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i do it all the time and it rules

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Old 07-24-2008, 05:17 PM   #7
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Yeah you could, though it is recommended that you put a darker beer onto the yeast cake than the one before, not the other way around...just be sure to use a blowoff tube, because it will be active....

Some people recommend scooping out half of the yeast rather than pitching onto a whole cake. To do that sanitize a spoon...If you want to save it, you can sanitize a mason jar... and then wash and store that yeast...

If your previous batch was darker than what you are doing you could do a quick yeast wash...(you would need boilled and cooled, or sterile jugged, water- you want to make sure the water is sanitized). You could pour in about a half gallon of the sterile water into your fermenter swirl it a bit, let it settle for about 20 minutes, then slowly pour off the top water/left over beer, leaving behind the yeast and sediment (though some of the sediment/trub will be rinsed away)...Then do it again with the other half gallon of water. That way you will getting rid of the majority of the remnants of the previous brew.

It's not as perfect as doing a "formal" yeast wash, but it will do if you want to pitch a lighter beer on a darker yeastcake, the same day.

Good luck!

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Old 07-24-2008, 05:51 PM   #8
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The color of the previous batch is much less important then the IBU's and OG of the beer being racked off of the cake.

Anything much over 1.055 and the yeast may be overstressed and cause undesired results - although I have pitched on cakes from beers with much higher gravities than this and the yeast seemed to perform just fine. Anything over 50 IBU or so can leave the cells covered in hop resins that will carry over to the beer being pitched on the cake.

Color would only be a factor if you left something like 1 gallon of Stout behind then racked a Blonde Ale on top of it. Obviously that's going to have an impact on the color of the beer. Otherwise, the amount of beer normally left after racking to secondary is minimal and not enough to change the color or flavor of the beer significantly.

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Old 07-24-2008, 05:56 PM   #9
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Quote:
Originally Posted by ohiobrewtus View Post
Color would only be a factor if you left something like 1 gallon of Stout behind then racked a Blonde Ale on top of it. Obviously that's going to have an impact on the color of the beer. Otherwise, the amount of beer normally left after racking to secondary is minimal and not enough to change the color or flavor of the beer significantly.

When I was using color refrences, I was more referring to strong flavors....if you are brewing a blonde you don't want the strong flavors of let's say a stout coming through by pitching the blonde on the stout...most books I've noticed just simplify this by saying don't pitch "dark on top of light"
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Old 07-24-2008, 06:01 PM   #10
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Quote:
Originally Posted by Revvy View Post
When I was using color refrences, I was more referring to strong flavors....if you are brewing a blonde you don't want the strong flavors of let's say a stout coming through by pitching the blonde on the stout...most books I've noticed just simplify this by saying don't pitch "dark on top of light"
I understood as much, but wanted to make sure that OP knew that there were factors other than color that needed to be considered when re-pitching.
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