Slobberchops
Active Member
Hi,
I am brewing more frequently in order to ramp up for some beer competitions this summer. I have 10 gallons of IPA in 2 fermenters that I'm going to keg / bottle (5 gals per) this weekend. I am also planning on brewing some Black Rye IPA this weekend. I am considering racking onto the yeast cakes in the two fermenters, but have 2 concerns:
1) Am I upping my risk of contamination by using an established yeast cake? I have some packets of US05 hanging around I could use. It is 10 gals, so I don't want to be risky with it, and I want it for competition so I want it to be good. However, even with a starter, I feel like I might be under-pitching.
2) I didn't secondary ferment the IPA; the fermenters I'd rack onto would be primary. There is a ton of hops in these beer, and I'm afraid that racking onto it for another month (I wasn't planning on secondarying the Black Rye IPA either) would result in an oxidized taste (due to old hops)?
Other details, if it matters:
The fermenters are plastic, 5 gallon.
The IPA has been in fermentation for 3 weeks.
I have not dry hopped the IPA.
The yeast for both beers is US05.
Thanks!
I am brewing more frequently in order to ramp up for some beer competitions this summer. I have 10 gallons of IPA in 2 fermenters that I'm going to keg / bottle (5 gals per) this weekend. I am also planning on brewing some Black Rye IPA this weekend. I am considering racking onto the yeast cakes in the two fermenters, but have 2 concerns:
1) Am I upping my risk of contamination by using an established yeast cake? I have some packets of US05 hanging around I could use. It is 10 gals, so I don't want to be risky with it, and I want it for competition so I want it to be good. However, even with a starter, I feel like I might be under-pitching.
2) I didn't secondary ferment the IPA; the fermenters I'd rack onto would be primary. There is a ton of hops in these beer, and I'm afraid that racking onto it for another month (I wasn't planning on secondarying the Black Rye IPA either) would result in an oxidized taste (due to old hops)?
Other details, if it matters:
The fermenters are plastic, 5 gallon.
The IPA has been in fermentation for 3 weeks.
I have not dry hopped the IPA.
The yeast for both beers is US05.
Thanks!