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Old 10-19-2011, 11:55 AM   #1
badmajon
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So I had planned to brew one batch one week and then put it in secondary and use the yeast cake to do another batch the following week.

This is usually not a problem, but this time I fermented relatively low (59F) and it's still bubbling away with full krausen and it looks like it will not be 100% done by this weekend.

Would there be any problem with me siphoning out a good amount of yeast cake for the new brew from the bottom of the carboy, then putting the stopper back on and letting it sit for another week to finish fully?



 
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Old 10-19-2011, 12:45 PM   #2
944play
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Why not top-crop?
http://www.aleiens.com/video/top-cropping-yeast-from-a


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Old 10-19-2011, 12:53 PM   #3
badmajon
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Quote:
Originally Posted by 944play View Post
I'm not sure if I could get enough yeast that way though... good for a starter, but I don't know if I have time for that.

 
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Old 10-19-2011, 09:33 PM   #4
badmajon
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Anyone?

 
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Old 10-19-2011, 09:36 PM   #5
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Just be lazy and buy more yeast like me!
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Old 10-19-2011, 09:46 PM   #6
badmajon
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Quote:
Originally Posted by dantheman13 View Post
Just be lazy and buy more yeast like me!
I could, but it'd be $3.50 for the yeast, and $6.99 for the shipping... plus tax. No LHBS.

 
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Old 10-19-2011, 11:23 PM   #7
BeerMe21
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Quote:
Originally Posted by badmajon View Post
So I had planned to brew one batch one week and then put it in secondary and use the yeast cake to do another batch the following week.

This is usually not a problem, but this time I fermented relatively low (59F) and it's still bubbling away with full krausen and it looks like it will not be 100% done by this weekend.

Would there be any problem with me siphoning out a good amount of yeast cake for the new brew from the bottom of the carboy, then putting the stopper back on and letting it sit for another week to finish fully?
No there would not be a problem with that. There is still plenty of yeast in suspension

 
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Old 10-19-2011, 11:24 PM   #8
badmajon
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Thanks. I figure it'd be okay since the yeast at the bottom is basically sleeping and the yeast really doing the work is floating around in the beer/wort.



 
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