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Old 10-25-2008, 04:30 PM   #1
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Default How soon can you use re-pitched yeast?

I apologize in advance if this is a stupid question, or has been answered previously (I did a search, but couldn't find a comprehensive answer).

I'm planning to re-pitch some yeast. I'm going to pour the yeast from my current batch into a sanitized jar, and use it for the next batch. I know the maximum storage time is about 2 weeks, but is there a minimum amount of time I should wait before I pitch (I'm planning to pitch within an hour or two of harvesting).

Or would I be better off just pouring the new wort directly on the existing yeast cake? (It's only about 1 week old).

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Old 10-25-2008, 04:41 PM   #2
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I just pour the new wort on to the yeast cake. It's a great way to get fast and furious fermentation.

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Old 10-25-2008, 05:01 PM   #3
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I have poured right onto the yeast cake also and like Nurmey says...be ready for quite the fermentation. I mean you better use a blow off tube and not an airlock fermentation!

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Old 10-25-2008, 05:05 PM   #4
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Originally Posted by steelerguy View Post
I have poured right onto the yeast cake also and like Nurmey says...be ready for quite the fermentation. I mean you better use a blow off tube and not an airlock fermentation!
Should I clean the primary in any way, or just pour as-is?

I'm brewing a Christmas ale that has a LOT of fermentable sugars... this should be interesting...
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Old 10-25-2008, 05:10 PM   #5
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Quote:
Originally Posted by brewssuds View Post
Should I clean the primary in any way, or just pour as-is?

I'm brewing a Christmas ale that has a LOT of fermentable sugars... this should be interesting...
Unless the previous beer is very dark or very hoppy, you shouldn't have to.
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