I have Northern Brewer's Patersbier finishing up in a bucket and it'll be going into bottles soon. My plan had been to brew up a Tripel, which uses the same yeast, and while it's cooling siphon the Patersbier over to a bottling bucket and dump the cooled Tripel onto the yeast cake. My understanding is that this should be fine.
The issue is that I decided to get more stuff and make the Patersbier again as well. My idea now is to proceed the same way, but before dumping the Tripel onto the yeast, take a sanitized spoon and put a couple of spoonfuls into a starter wort to pitch into the Patersbier that I would brew a few days later. Is there any problem with this?
And to stretch a little bit (meaning this is the part where you might say "now that's not going to work"): I don't know what the cell count would be in the yeast cake. Are there enough cells in there compared to a smack pack or even a small starter that if I wanted to brew that second Patersbier at the same time as the Tripel and instead of scooping out a spoonful into a starter, take out a few spoonfuls and pitch directly into the Patersbier wort (OG is about 1.045 on this one, IIRC), would that work? My logic here is that a few big tablespoonfuls seems like it would already have a lot more cells than just the straight smack-pack which seems to have a fairly small actual volume when you pour it out, and that even after removing that there's still a LOT left to work on the Tripel. Of course I'm fairly new to all this, I don't know, and I could be wrong, so I'm asking before I risk trashing a couple of good beers.
EDIT: the yeast in question is Wyeast 3787 Trappist High Gravity
The issue is that I decided to get more stuff and make the Patersbier again as well. My idea now is to proceed the same way, but before dumping the Tripel onto the yeast, take a sanitized spoon and put a couple of spoonfuls into a starter wort to pitch into the Patersbier that I would brew a few days later. Is there any problem with this?
And to stretch a little bit (meaning this is the part where you might say "now that's not going to work"): I don't know what the cell count would be in the yeast cake. Are there enough cells in there compared to a smack pack or even a small starter that if I wanted to brew that second Patersbier at the same time as the Tripel and instead of scooping out a spoonful into a starter, take out a few spoonfuls and pitch directly into the Patersbier wort (OG is about 1.045 on this one, IIRC), would that work? My logic here is that a few big tablespoonfuls seems like it would already have a lot more cells than just the straight smack-pack which seems to have a fairly small actual volume when you pour it out, and that even after removing that there's still a LOT left to work on the Tripel. Of course I'm fairly new to all this, I don't know, and I could be wrong, so I'm asking before I risk trashing a couple of good beers.
EDIT: the yeast in question is Wyeast 3787 Trappist High Gravity
