Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > the yeast cake, oh my the yeast cake.
Reply
 
Thread Tools
Old 09-12-2009, 11:34 PM   #1
stevea1210
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Lancaster, PA
Posts: 758
Liked 2 Times on 2 Posts

Default the yeast cake, oh my the yeast cake.

I brewed my blackeye IPA today. It uses S-05. I also kegged an American Wheat today that used S-05. I took advantage of this opportunity to pitch onto a yeast cake. 32 batches, and I hadn't been able to do this yet.

So I finished racking into the BB at 5:35. I just went downstairs (7:30) to check something and heard a strange noise. The damn thing had already blown up, and the blow off tube was going nuts.

I know that pitching on a cake causes a fast hard ferment, but I didn't expect to be blowing off in less than 2 hours.


__________________
You'll have to speak up, I'm wearing a towel. - Homer Jay Simpson
stevea1210 is offline
 
Reply With Quote
Old 09-13-2009, 12:06 AM   #2
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 11 Times on 11 Posts
Likes Given: 29

Default

there pretty explosive. You should have probably only used 1/3 to a 1/4 of the cake though....you skipped the growth phase and went straight to fermentation


__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote
Old 09-13-2009, 12:14 AM   #3
stevea1210
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Lancaster, PA
Posts: 758
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by scinerd3000 View Post
there pretty explosive. You should have probably only used 1/3 to a 1/4 of the cake though....you skipped the growth phase and went straight to fermentation
ok. What issues could that cause? Is the growth phase as important if you have that many yeast cells available?
__________________
You'll have to speak up, I'm wearing a towel. - Homer Jay Simpson
stevea1210 is offline
 
Reply With Quote
Old 09-13-2009, 12:27 AM   #4
Chello
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Atlanta, GA
Posts: 892
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by stevea1210 View Post
ok. What issues could that cause? Is the growth phase as important if you have that many yeast cells available?
I'd say not really on a nice clean yeast like us-05. If you were using something for the purpose of a yeast profile, then the growth phase is key to getting the esters.
__________________
"Retail is for suckers."
Chello is offline
 
Reply With Quote
Old 09-14-2009, 05:30 PM   #5
avanhemert
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Shavertown, PA
Posts: 15
Default

I brewed (2) 5 gal batches yesterday. One batch using a 1056 American yeast pack and the other using yeast cake of the same strain collected from my plastic conical with the same recipe. I never pitched a yeast cake before so I thought I would at least have one successful brew. I collected (1) qt and wasn't sure how much to use so I pitched the whole thing. A couple hours later I had strong activity but not out of control. What amount is sufficient from a yeast cake fro 5 gal batch?

avanhemert is offline
 
Reply With Quote
Old 10-09-2009, 01:00 PM   #6
avanhemert
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Shavertown, PA
Posts: 15
Default

Update -
I racked both batches the other day and they turned out wonderful. The yeast cake batch came out much stronger @ 6.58% Alc. The OG = 1.054, FG = 1.004. The batch using the starter smack pack is @ 4.73% Alc. OG = 1.046, FG = 1.010. I have kept the yeast cake and split it up this time in two 1/2 qt mason jars. I plan to repeat this again this Sunday. Not sure why the OG were different. Both batches were pretty much the same. i suspect a long brew day powered by consumption contributed to handler impairment.
avanhemert is offline
 
Reply With Quote
Old 10-09-2009, 03:54 PM   #7
bronzdragon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Philadelphia area, PA
Posts: 179
Liked 1 Times on 1 Posts

Default

I always like pitching onto a yeast cake when doable. And I'll also second that, S05 is quickly becoming one of my favorite yeasts to use.

~r~
bronzdragon is offline
 
Reply With Quote
Old 10-09-2009, 04:52 PM   #8
Ketchepillar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Albuquerque, NM
Posts: 239
Liked 2 Times on 2 Posts

Default

1.004???? That's some attenuation! I've gotten rather high attenuation w/ US-05, but that high. Mash temp(s)? Are you sure of the OG?


__________________
Up Next: Coffee Stouts, Brett Beers, More Sours, Quad, Brown
Primary: Sour
Secondary: Sour
On Tap:
Bottled: The Queenella Dugbe RIS, Avlan RIS,
Ketchepillar is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making yeast starter from secondary yeast cake? Madvillain General Techniques 4 05-01-2010 02:54 AM
Yeast starter and yeast cake question BrosBrew Beginners Beer Brewing Forum 10 04-03-2009 08:32 PM
Using Yeast Cake LooyvilleLarry General Techniques 2 12-01-2008 06:37 PM
Oat stout w/ irish yeast on windsor yeast cake BrosBrew Beginners Beer Brewing Forum 1 08-07-2008 01:56 AM
Yeast harvested from a beer yeast cake used for Apfelwein? Chello General Techniques 3 02-06-2008 10:01 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS