TRainH2o
Well-Known Member
When it comes to yeast cakes, I am confused about how much yeast is really in there. I have washed and reused Ale yeast in the past but I know Lagers need more yeast so please advise me.
Here's the short version of a long story.
1. Brewed a light lager, 1.046, in order to build up my yeast for a Bock.
2. Lightly washed the yeast.
3. Made 2 different 2 Liter starters and pitched it in my 1.066 Bock.
Now the question. I am going backwards a bit, brewing a 1.046 Helles. I know I need to get rig of as much trub as possible. Can I just pitch all the washed yeast or do I need to make another starter? If a new starter is in order, how much?
I plan on racking the Bock to lager it later today and I could go ahead and brew the Helles. What do you all think?
Here's the short version of a long story.
1. Brewed a light lager, 1.046, in order to build up my yeast for a Bock.
2. Lightly washed the yeast.
3. Made 2 different 2 Liter starters and pitched it in my 1.066 Bock.
Now the question. I am going backwards a bit, brewing a 1.046 Helles. I know I need to get rig of as much trub as possible. Can I just pitch all the washed yeast or do I need to make another starter? If a new starter is in order, how much?
I plan on racking the Bock to lager it later today and I could go ahead and brew the Helles. What do you all think?
