I siphoned a blonde ale off the yeast (s-04) and planned to throw a porter on top of it right away. Got a little delayed so a few days have passed and the cake has just been sitting at room temp (65*). Any reason why I shouldn't still use this cake?
as long as the container was sealed up well there shouldnt be any infection prone bacteria or so. Most people suggest you dont pitch directly on a yeast cake anymore. They say take about a quarter cup of slurry. Pitching on a yeast cake is a massive over pitch.
I just did this after having a yeast cake sit for almost 2 weeks in a sealed carboy. I usually make a starter for my beers and they take off like a rocket within a few hours when pitched but I was short on time. I used the whole cake for a 20 gallon batch and it took about 2 1/2 days to show signs of activity and then the airlocks were bubbling like crazy. Not the best practice, but I will still end up with beer.
you can enter the size of your batch and gravity and it will give you the amount of slurry you need. for a 5 gallon batch of 1.048 batch you need about 87 ml which is 1/3 cup. So i guess a bit more than a 1/4 cup
Hey guys thanks for the info and links. That's a good one Mumassan. I ended up pitching a little more than a half cup of slurry which is about what Mr Malty said for a 1060 gravity of a batch my size. Bubbling away...