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Home Brew Forums > Home Brewing Beer > General Techniques > HUGE yeast cake. Should I make up the lost volume with water?
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Old 09-22-2010, 02:22 AM   #1
allroadCole
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Default HUGE yeast cake. Should I make up the lost volume with water?

Hello everyone, I brewed up a partial mash Oatmeal stout. I'm not sure why, but it fermented violently for 3.5 days and produced a HUGE yeast cake after it all settled down:


[oatmeal stout on right]

Looks like I lost about a gallon of brew (the airlock is still bulbing couple times a minute). Does anyone know why this happened? or what I should/can do about it?

Thanks!


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Old 09-22-2010, 02:32 AM   #2
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Let is sit awhile longer. More of the trub will settle out. You can chill it to speed it up a bit. I wouldn't add any water post-fermentation.


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Old 09-22-2010, 02:36 AM   #3
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+1 to reel let the cake compact you wont loose much volume and don't add post fermentation it will f with the brew Ju ju
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Old 09-22-2010, 02:41 AM   #4
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I wouldn't add water after ferm either.
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Old 09-22-2010, 02:41 AM   #5
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Originally Posted by Reelale View Post
Let is sit awhile longer. More of the trub will settle out. You can chill it to speed it up a bit. I wouldn't add any water post-fermentation.
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+1 to reel let the cake compact you wont loose much volume and don't add post fermentation it will f with the brew Ju ju

Cool, I will let is chill for a few more days and then just rack it to secondary. Hopefully it will compact more. Thanks guys...
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Old 09-22-2010, 02:43 AM   #6
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That WILL settle. Was it a cake that you pitched on?
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Old 09-22-2010, 02:47 AM   #7
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Cool, I will let is chill for a few more days and then just rack it to secondary. Hopefully it will compact more. Thanks guys...
Without opening a can of worms, why not just keep it in the primary for 3-4 weeks or for however long you choose prior to kegging/bottling? You will lose less beer. And the beer will be fine (maybe better).
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Old 09-22-2010, 02:51 AM   #8
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Without opening a can of worms, why not just keep it in the primary for 3-4 weeks or for however long you choose prior to kegging/bottling? You will lose less beer. And the beer will be fine (maybe better).
No can of worms. That beer needs to sit on that cake until it has made it its bitch. The trub will decrease by about 50% saving a ton of beer. If you aren't going to drop hop (not to style) there isn't any reason to wake the beast.
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Old 09-22-2010, 02:52 AM   #9
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I had a very similar result in my breakfast stout. That thread is here.

I left mine in primary for 4 weeks, and it did not compact. I ended up just getting just 3-3.5 gallons out of it, but it tastes good.
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Old 09-22-2010, 02:53 AM   #10
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That WILL settle. Was it a cake that you pitched on?
I hope you are right, and no, I just pitched a 1/6 gallon yeast starter (that was still active).


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