Frenchy
Well-Known Member
I know, I'm sure it's a simpleton question.
Is it supposed to be hard. If not how do you get all former batch out? Can it only be used for the same type of beer again? I just kegged the first batch I ever made. There was a layer of white goo at the bottom. Did I do something wrong?
no, the yeast is mixed up fairly evenly in the trub.
If you're reusing the yeast cake, the general instruction is to go from a lower gravity beer to a higher gravity beer, and lighter color/flavor to darker. You could easily put a big stout with an OG of 1.080 on a 1.040 cream ale yeast cake, for example. But I wouldn't do the reverse- you'd have darker color and flavors, as well as some stressed yeast.
I've got some questions about the yeast cake:
1. Is it possible to remove the layer of trub from a fermenter with out disturbing the yeast layer? Does this depend on the flocculation of the yeast? How important is it to re-sanitize around the yeast cake before you drop the new wort on it?
2. I want to do this! I've ordered the making of an American Amber using Wyeast American Ale II yeast. After I brew that and let is sit in primary for three- four weeks, I was thinking of brewing a Stone Ruination Clone. The Ruination clone recipe calls for Wyeast London ESB strain, not American Ale II, although those strains are very similar in attenuation, flocculation, temp, etc. Would it be ok to throw the Ruination onto the pre-used yeast cake?
Thanks for the tips on what beer types you can move washed yeast to. Yeast washing is what promted the original question.
Is this just true if you're aiming for a lighter beer? I was thinking of putting a Belgian Blonde type recipe on top of a yeast cake from a Triple that I'm about to bottle next week. I was hoping this would make the Blonde "bigger" than normal. Or will it totally ruin it?
From what I've heard it's much harder to ruin a beer as opposed to just not get out what you intended to put in. I just want to make sure what I'm about to do doesn't make for something that's undrinkable. A surprise wouldn't be something I am opposed to however.
What is the issue with over pitching yeast? I mean what does it do to the beer?
I was curious about this as well. I've never done a batch with the yeast cake from a prior batch. Overpitching could be an issue then, correct?
I was curious about this as well. I've never done a batch with the yeast cake from a prior batch. Overpitching could be an issue then, correct?
ok another question....if the yeast are viable, why do they not ferment the beer out dry? w
Why do they quit before 1.000???
Yeast can only eat some types of sugars. It can't eat starches or other complex carbohydrates. You'll particularly hear people talk about "dextrins" which are long chain carbohydrates that add thickness or "mouthfeel" to the beer.
On a side note: The job of the "mash" is to release enzymes to convert the barley starches into sugars that the yeast can eat.
Could someone explain "Overpitching", and the growth cycle. I had read in a thread about yeast washing that you should do a starter because otherwise the yeast spend too much energy just multiplying. Isn't this what yeast do to produce alcohol?
got it..the the residuals are unfermentable sugars...thanks.
Dont forget, the pee alcohol...HOLY COW! I thought all they did was eat sugar and make babies.
You can proof it(most dry packs have instructions on the back) or you can make a starter.1. How do you know if your yeast is helthy? (i assume it SHOULD be if you're buying it)
http://www.mrmalty.com/calc/calc.html2. How do you know if you're pitching enough/too much yeast?
Thats just a fancy term for "leave the beer in the fermenter for a few extra days." The only thing you have to do is be patient3. How/When do you perform a diacetyl rest?
Dont forget, the pee alcohol...
You can proof it(most dry packs have instructions on the back) or you can make a starter.
http://www.mrmalty.com/calc/calc.html
Thats just a fancy term for "leave the beer in the fermenter for a few extra days." The only thing you have to do is be patient
HOLY COW! I thought all they did was eat sugar and make babies.
I know, I'm sure it's a simpleton question.
one version is like brick-pack mexican marijuana... you get a huge block of yeasties that you crumble apart.
another is the flocculated yeasties in a fermentation vessel.
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