CBMbrewer
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- Nov 30, 2011
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I have an alt in primary right now and I am planning on doing an double IPA for my next batch.
For purpose of cost for yeast and dme and the hassle of making a huge starter for a DIPA with an og of 1.08-1.084 I would like to use most of the yeast cake from the alt. I am using wyeast 1007 German ale for the alt.
I have read that some people consider 1007 to be the "European 1056" and produces a nice "clean" profile when fermented at low temps (low 60's), and it can do well for American style ales and ipa's. It just tends to take a long time to floc and even longer to clear (if ever entirely).
I also know that putting fresh wort on a fresh yeast cake is a debatable practice, so if I do so I will probably pour out some of the cake so I'm not totally over pitching.
I have not read about anyone doing an imperial but would love to use this convenience if I can.
All thoughts and suggestions appreciated
For purpose of cost for yeast and dme and the hassle of making a huge starter for a DIPA with an og of 1.08-1.084 I would like to use most of the yeast cake from the alt. I am using wyeast 1007 German ale for the alt.
I have read that some people consider 1007 to be the "European 1056" and produces a nice "clean" profile when fermented at low temps (low 60's), and it can do well for American style ales and ipa's. It just tends to take a long time to floc and even longer to clear (if ever entirely).
I also know that putting fresh wort on a fresh yeast cake is a debatable practice, so if I do so I will probably pour out some of the cake so I'm not totally over pitching.
I have not read about anyone doing an imperial but would love to use this convenience if I can.
All thoughts and suggestions appreciated
