mediocre

Recipes 

A couple of brew together, and we are trying to figure out if after we rack a beer off a yeast and then add a new wort to the cake: Do you need to go up in alcohol when doing?
We are making ~5% wheat beers. We aren't sure if this going up in alcohol is a general rule, only applies to high alcohol beers, or is just misinformation.

ArcaneXor

Recipes 

No, you don't have to change the starting gravity when reusing yeast. 99% of brewers brew the exact same beer with their harvested yeast, often for a dozen generations or more.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
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Joos

Recipes 

might want a blow off tube if you making wheat beer on a whole yeast cake.Good luck

jds

Recipes 

Actually, I'd recommend dumping out 2/3 of that yeast cake before re-pitching on it. Yeast generate esters during the growth phase. In some styles, those esters aren't desirable, but you want them in a wheat beer to generate the banana, clove, or bubblegum flavors.

Pitching directly on an entire yeast cake sidesteps the growth phase, leaving little opportunity to produce those esters.

Better even than just guesstimating would be to wash the yeast (instructions here), and prepare a new starter culture. It's very easy to do.

To figure out how much yeast slurry to use, you can go to the pitching rate calculator at Mr Malty and use the calculator to determine how much slurry you need, assuming that your washed yeast is 20% or so non-yeast solids.

I think you'll have better results in a wheat beer this way.

Got Trub?

Recipes 

+1 to what jds posted.

GT

david_42

Recipes 

A possible source of confusion is, many people like to brew a smaller beer and then pitch a barleywine or some other big beer on the cake. Basically, a 5 gallon starter.

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