Brewer Gerard
Well-Known Member
In the past i have used the small yeast cake at the bottom of a bottle to kick off a starter. I haven't encountered any problems using this process thus far. I was listening to an old brewing network podcast recently however and jamil commented that yeast cakes shouldn't be reused on batches that are bittered over roughly 40IBU or fermented to a high alcohol percentage (can't remember the strength exactly). From what he was saying i understand that the bittering compounds coat the cells but would these conditions effect yeast that was grown up from this cake in a new wort?
I'm not trying to second guess somebody that has written a book on the subject but I'm just wondering was he describing the same conditions/processes i'm using!
I'm not trying to second guess somebody that has written a book on the subject but I'm just wondering was he describing the same conditions/processes i'm using!