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Old 03-03-2010, 02:11 PM   #1
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Default Pitching on old yeast cake

OK, so I know you are typically supposed to re-pitch yeast into progressively darker and stronger wort, but what could I expect if I were to attempt to make a brown ale after a stout? More roasty flavors? Slightly darker wort?

Fresh WLP002 in a 1000ml starter was what I originally pitched into my stout.




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Old 03-03-2010, 06:42 PM   #2
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Harvest slurry from your fermenter and pitch that. Do not put fresh wort onto an entire yeast cake. It is not good brewing practice.

Harvesting is insanely easy: Clean and sanitize a scoop. I used a stainless-steel kitchen measuring cup; glass works also. Clean and sanitize several Mason or glass jam/peanut butter jars. Carefully - you don't want to nick or scratch the plastic fermenter - scoop up enough yeast to fill each jar halfway. Seal tightly and immediately refrigerate. Use within seven days. Now go clean that filthy fermenter.

For most beers (OG 1.040-1.060), a cup - 8 fluid ounces - of slurry is an appropriate amount of slurry to pitch. The formulae and in-depth information is yours if you want it; PM or email.

One of these days, I'm gonna just write this into a file and save it, so I don't have to rewrite it over and over again.


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