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Old 07-09-2006, 01:29 PM   #1
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I have a Cooper's kit in primary, it's a nut brown ale. The yeast that came with it was an unlabeled "ale yeast" packet. It fermented pretty well for 4 or 5 days after it started, not explosive, but I did set up a blow off tube. I want to move it to secondary today. My next brew is a Fat Tire clone, and I have liquid California yeast for it.

Instead if using my $5 liquid yeast, can I put my new brew into my old yeast? What about the trub?

Thanks!
Lorena


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Old 07-09-2006, 01:36 PM   #2
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You might want to search on yeast washing. A Fat Tire clone isn't all that dependent on yeast and Cooper's kit use a very neutral fermenting yeast. If the hops are compatible, though, I'd say go ahead & pitch right on the cake. Get the wort temperaure down to 65F if possible to reduce the chance of a major blowoff.


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Old 07-09-2006, 01:52 PM   #3
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The coopers extract was already hopped- I have no idea what kind. It's very mild, not at all hoppy. Here's the description:
"Traditional two-row malted barley, choice hops and soft water combine in this Old English style dark ale to produce a nutty Northern character; soft, rich, full-bodied with a medium-sweet, malt-driven palate. Color (°SRM) -23.0 IBU - 31.0"

The fat tire clone uses Willamette (1/4 ounce aroma), Herbrucker (1/2 ounce flavor), and Northern Brewer (3/4 oz bittering).

Would you suggest doing a quick yeast washing, instead of pitching on the cake? I haven't made a starter just in case I can reuse the yeast as is. I could save my $5 liquid yeast for a later batch.

I appreciate the help!
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Old 07-09-2006, 01:54 PM   #4
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Just go ahead and dump your cooled wort on to it.

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Old 07-09-2006, 05:38 PM   #5
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I have used the yeast cake and dumped the cooled wart on to of it... Make sure you keep your temp lower though cause you will get some wild fermentation.....
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Old 07-09-2006, 06:11 PM   #6
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I'm not a big fan of pitching on the cake. for one you have a carboy now nasty with crusty krausen and such. i would rather see you collect the yeast, and then pitch that yeast in a clean environ.


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