I brewed an Amber Lager (wyeast 2112). I woukd like to repitch the slurry or use the yeast cake for a new batch. I understand to do this the new batch needs to be a bigger beer. Is it just bigger in OG or OG and color?
Bigger batch re-pitch
- Thread starter Brewtah
- Start date
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You don't have to make a "bigger" batch.
Use yeastcalc or mrmalty to determine how much of the slurry to use, scoop it out into a sanitized jar, stick it in the fridge, clean the fermenter, brew your new batch, chill and aerate, then pitch your slurry from the fridge.
Use yeastcalc or mrmalty to determine how much of the slurry to use, scoop it out into a sanitized jar, stick it in the fridge, clean the fermenter, brew your new batch, chill and aerate, then pitch your slurry from the fridge.
feinbera
Well-Known Member
At least as dark, at least as hoppy (unless you want the cake to make the second beer darker/hoppier than it started out).
Doesn't need to be bigger OG, but, typically, you'll only do this with a high-gravity beer that needs *A LOT* of yeast. You don't need to bother with a normal-gravity beer, which will ferment just fine with just a starter or a packet of dry yeast.
Doesn't need to be bigger OG, but, typically, you'll only do this with a high-gravity beer that needs *A LOT* of yeast. You don't need to bother with a normal-gravity beer, which will ferment just fine with just a starter or a packet of dry yeast.
OP
OP
I was under the impression it needed to be "bigger". So that opens up more options. Thanks.
OP
OP
I just started washing my yeast. Not sure about process yet. I have wyeast 1056, in mason jars in the refridgerator. It has been 2 weeks and there seems to be a lot of trub with the yeast. I guess practice makes perfect.
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