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Old 08-21-2007, 01:32 AM   #11
kappclark
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I see...

So, maybe it makes sense to do the winter warmer next, with re-pitching, as that will be a "bigger" beer (ready mid December if I brew tomorrow) ..

I agree- I am not looking to make a big $$ kill, saving a whopping $1.30 per batch ! I merely seek the advice of those who have gone before me, and also to simplify my brewing procedure (since I do not need to clean/sanitize the fermenter, and also boil water, cool, then hydrate yeast.

I just want to make the yeast happy - they do all the heavy lifting, after all !

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Old 08-22-2007, 02:16 AM   #12
Iordz
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pldoolittle,
I wouldn't do it because bigger beers usually have a bolder flavor that I wouldn't want to interfere with any delicate beer. All I'm saying is I wouldn't pitch yeast from an IPA onto a Cream Ale.

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Old 08-22-2007, 02:25 AM   #13
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Quote:
Originally Posted by Iordz
I wouldn't do it because bigger beers usually have a bolder flavor that I wouldn't want to interfere with any delicate beer. All I'm saying is I wouldn't pitch yeast from an IPA onto a Cream Ale.
That makes sense. I assume you mean pitching on a big fat yeast cake. What about pulling 100ml or so and making a starter?
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Old 08-22-2007, 02:32 AM   #14
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Yeah, pulling 100ml for a starter would probably work. Some brewers do an acid wash to strip any flavors from the yeast, but there have been claims that this method also compromises the yeast viability.

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Old 08-22-2007, 01:36 PM   #15
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I've never gone past three pitches, but the pros commonly do 5-6. I'll pitch on the entire cake the first time, but later pitches I'll reduce the cake to 1-2 quarts. Otherwise there's too much trub and going directly to a keg gets messy.

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Old 08-22-2007, 03:57 PM   #16
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I'm working on a 6th generation Hefe Weizen right now.

All seems well.

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