Originally Posted by eager_brewer
I have been making a concentrate and adding it. I added a little more concetrate to the secondary when I moved it last night. It is still going I just wanted to get it off the cake.
No need for that. In fact, the cake is mostly the yeast you need to ferment that extra DME. The relatively small amount of DME in the secondary will take a long time to ferment such a large addition of DME and is likely to stall due to stress.
In my experience, you don't run into off-flavors from leaving yeast on the cake until 6 to 12 weeks after pitching, depending on the yeast strain and its health.