2pugbrews
Well-Known Member
I have a Spiced Porter in my primary which will be ready to rack to secondary in a couple days. I then plan to brew a Fat Tire clone and pour on top of the yeast left from the Porter. The yeast in the Porter is a Fermentis Safale US 56.
#1 Is this a good yeast for the Fat Tire?
#2 Is it better to go on top of the cake in the secondary or is the primary alright?
#3 How much time do I have from the time I rack to the secondary and the time I brew my Fat Tire if it's good to go into the primary?
In other words, what is the best process for reusing yeast from the last batch by leaving it in the fermenter and pouring the next wort on top of it.
BTW. this dry yeast rocks. Pitched 7pm - by next morning was going to town - next morning was pushing down the blow-off tube. The bubbles were more like gurgles they were so vigorous. Now on the 5th day its still bubbling about 40 per minute although very weakly.
#1 Is this a good yeast for the Fat Tire?
#2 Is it better to go on top of the cake in the secondary or is the primary alright?
#3 How much time do I have from the time I rack to the secondary and the time I brew my Fat Tire if it's good to go into the primary?
In other words, what is the best process for reusing yeast from the last batch by leaving it in the fermenter and pouring the next wort on top of it.
BTW. this dry yeast rocks. Pitched 7pm - by next morning was going to town - next morning was pushing down the blow-off tube. The bubbles were more like gurgles they were so vigorous. Now on the 5th day its still bubbling about 40 per minute although very weakly.