sillyburt
Well-Known Member
Ive searched and read several posts on pitching a new batch on top of a trub / slurry that was recently racked. Lots of people are saying to always go with a bigger and/or darker beer.
What happens however when you put the SAME beer on top of the slurry? i.e. make two batches of the same beer in a row and dumping the new one on the old slurry?
How much larger of a beer should you go with when pitching on a yeast cake?
I was thinking of making a 1040 Cream Ale, then dumping a 1047 Amber Ale on top and then perhaps another 1047 Amber Ale (or maybe bumping the OG up if needed).
I know some will say take some slurry out and clean fermentor out and use Mr Malty to figure out how much to repitch and while Im considering this Id like to get some opinions on doing what I was thinking above.
What happens however when you put the SAME beer on top of the slurry? i.e. make two batches of the same beer in a row and dumping the new one on the old slurry?
How much larger of a beer should you go with when pitching on a yeast cake?
I was thinking of making a 1040 Cream Ale, then dumping a 1047 Amber Ale on top and then perhaps another 1047 Amber Ale (or maybe bumping the OG up if needed).
I know some will say take some slurry out and clean fermentor out and use Mr Malty to figure out how much to repitch and while Im considering this Id like to get some opinions on doing what I was thinking above.