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Old 11-15-2008, 02:25 PM   #1
Bigbens6
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Default Next batch right on the cake?!?!

So i have seen this phrased several times, example:

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I used (insert yeast info here) and really liked it, i just got done with a (insert random brew here) and i just threw a (insert another random brew here) right on the cake.
IF I am understanding this correctly, people are fermenting in their primary, racing it off to bottling/secondary and then throwing another batch right on top of that yeast sediment in their primary without cleaning.sanitizing at all... is that right, how safe is it? pros? cons? how long after racking off the last batch do you have to put in the new bath , should it be immediately or i sitting 30-an hour gonna hurt, this intrigues me!!!
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Old 11-15-2008, 02:29 PM   #2
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There's still plenty of activity in yeast when you offer it new sugars to motivate it. Can't say much on the pros/cons, other then saving a couple dollars?

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Old 11-15-2008, 02:32 PM   #3
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You got it right, just toss it in on top of the cake from the previous batch. Assuming you cleaned and sanitized on the first batch, your fermenter is good to go.
Pros: lots of healthy yeast; no lag time; fast and furious fermentation; no need to buy more yeast.
Cons: I can't really think of a con, however, it feels a little weird putting your brew in a gunked up fermenter the first time. It gets easier after you see how well it works.

As long as you keep a layer of the previous brew protecting the yeast, 30 hours should be fine.

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Old 11-15-2008, 03:19 PM   #4
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This is the best way, IMO, to have a large "starter" for big beers.

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Old 11-15-2008, 05:03 PM   #5
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If the primary is not infected (ie, the brew coming out is good) then nothing that's in it, however awful it might look (it was in with the beer that came out, remember?) is bad.

The sanitizing took place when you filled it the first time. So long as you also sanitized your racking setup correctly, it's sanitary. Normally the beer is not "random" - needs to be something that work with the yeast in question, and also one usually progresses to higher gravity beers, so that it's not overpitched.

As compared to "yeast washing" it provides a lot less opportunity for new infections - less handling. But it does look odd if you equate "grubby kreusen ring" or "trub" with "infection" - which is not a correct equation.

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Old 11-15-2008, 05:12 PM   #6
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Dude, it rocks! As long as the first beer wasn't way stronger in flavor or "size" than the new beer, you shouldn't have any added flavors...



Yes, every time someone asks about pouring onto yeast cakes, I will put up this vid...
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Old 11-15-2008, 05:26 PM   #7
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Glad you guys posted this. I am about to brew a simple pale ale which I am going to just toss on top of a yeast cake of Irish Red (White Labs California). I think I'm going to attach the airlock to a blow off tube just to be on the safe side, as shown in the video.

I am wondering how many batches can you pitch onto the same yeast cake?

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Old 11-15-2008, 09:13 PM   #8
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I think I've heard 3-4 before the yeast start to "mutate", but I'm not sure what that results in... experiment for us?

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Old 11-16-2008, 01:50 PM   #9
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Well... I had a brew night yesterday. Combined bottling what was in my primary (Irish Red) and brewing a batch of Pale Ale. I pitched the Pale Ale wort on top of the Irish Red yeast cake at around 11 pm EST. Woke up this morning and it is bubblin' away already. Combining the two activities was a big time saver too.

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Old 11-16-2008, 05:11 PM   #10
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im thinking time saver as well, i wanted to do it yeaterday but my buddy didnt have tim and i was tired...

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