Have you ever fermented on a dead yeast cake? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Have you ever fermented on a dead yeast cake?

Reply
 
Thread Tools
Old 05-31-2012, 01:50 PM   #1
badbrew
Recipes 
 
Dec 2011
l.a., ca
Posts: 1,372
Liked 13 Times on 13 Posts



I poured the wort on a yeast cake in a keg that was sealed for about 2 or 3 weeks. When I cracked the seal on the keg, the keg let out a ton of gas and the smell was pretty strong inside. I just assumed the smell was from the hop trub inside sitting for a while. I tasted the yeast and it tasted like yeast so I just went ahead. Anyway, after about a day there was nothing, so I pitched 2 packets of us 05 and it started up fine the following day. So I'm just wondering if this has happened to others and if the beer ended up o.k. after that.

 
Reply With Quote
Old 05-31-2012, 02:20 PM   #2
theredben
Recipes 
 
Dec 2010
Langley, BC
Posts: 934
Liked 24 Times on 23 Posts


Why do you think the yeast cake was dead? 1 day for the yeast to "wake up" is not unusual if the yeast have been dormant for 2-3 weeks.

 
Reply With Quote
Old 05-31-2012, 02:21 PM   #3
bbarnumboy
Recipes 
 
Apr 2012
Everett, Washington
Posts: 54
Liked 8 Times on 8 Posts


Any time I ever pour onto a yest cake, it is immediately after I rack off of the cake. Probably should have refrigerated the yeast for those 2-3 weeks or maybe left some food for them to eat. Had you refrigerated it, you may have just put them to sleep instead of killing them at room temp with no food.

Did you have the Keg at room temp?

 
Reply With Quote
Old 05-31-2012, 02:23 PM   #4
bbarnumboy
Recipes 
 
Apr 2012
Everett, Washington
Posts: 54
Liked 8 Times on 8 Posts


Quote:
Originally Posted by theredben View Post
Why do you think the yeast cake was dead? 1 day for the yeast to "wake up" is not unusual if the yeast have been dormant for 2-3 weeks.

Yeah 1 day is not long enough to say the yeast was dead.

Normally pitching onto a yeast cake, you get very fast and active fermentation.

 
Reply With Quote
Old 05-31-2012, 02:28 PM   #5
kh54s10
HBT_SUPPORTER.png
 
kh54s10's Avatar
Recipes 
 
Aug 2011
Tiverton, Rhode Island
Posts: 10,888
Liked 1663 Times on 1362 Posts


My guess that after 2-3 weeks the yeast was not fully viable, but only waiting about 1 day didn't tell you whether they were dead or not.

in the future you should take the yeast cake and refrigerate it. I have used some that had been in my refrigerator for months with success.

 
Reply With Quote
Old 05-31-2012, 02:32 PM   #6
badbrew
Recipes 
 
Dec 2011
l.a., ca
Posts: 1,372
Liked 13 Times on 13 Posts


Quote:
Originally Posted by theredben View Post
Why do you think the yeast cake was dead? 1 day for the yeast to "wake up" is not unusual if the yeast have been dormant for 2-3 weeks.
It's water under the bridge. It may have woken up but I was taking no chances.


Quote:
Originally Posted by bbarnumboy View Post
Any time I ever pour onto a yest cake, it is immediately after I rack off of the cake. Probably should have refrigerated the yeast for those 2-3 weeks or maybe left some food for them to eat. Had you refrigerated it, you may have just put them to sleep instead of killing them at room temp with no food.

Did you have the Keg at room temp?
Yeah room temp. There was no more room in the keezer. I just hope the beer isn't funky. The smell might have been sulfery. It was hard to tell. I let it air out for a few hours with the relief valve opened before pouring the wort.

 
Reply With Quote
Old 05-31-2012, 03:23 PM   #7
broadbill
Recipes 
 
Aug 2007
Southern Maine
Posts: 3,921
Liked 532 Times on 359 Posts


I seem to remember a thread on here where someone pitched on a yeast cake somethign like 20 times (brew a batch, rack off beer, dump more wort, over and over). At one point they didn't rack fresh wort back on and the yeast cake dried up....it picked right up again after fresh wort was put back on.

 
Reply With Quote
Old 05-31-2012, 05:55 PM   #8
audger
Recipes 
 
Apr 2011
., Connecticut
Posts: 1,497
Liked 43 Times on 42 Posts


all it takes is a fraction of a percent of the cells to survive and you can make beer with it. now- after 20 times of being reused and after being dried up, im sure the remaining, completely stressed out yeast didnt produce a great tasting beer (or at very least- not as tastey as it could have been).

 
Reply With Quote
Old 05-31-2012, 07:54 PM   #9
bbarnumboy
Recipes 
 
Apr 2012
Everett, Washington
Posts: 54
Liked 8 Times on 8 Posts


yeah i wouldn't pitch on the cake more than like 3 times without washing the yeast.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bells yeast starter Fermented too hot? Pogopunx82 Fermentation & Yeast 2 03-21-2012 05:40 PM
Pitching on Yeast Cake that had fermented warm terrapinj Fermentation & Yeast 5 04-28-2011 12:08 AM
Pitch more yeast onto already fermented batch? Cabbie Fermentation & Yeast 1 08-11-2010 07:23 PM
Fermented too hot, smells like bread yeast. vanhanz Fermentation & Yeast 6 03-22-2010 04:25 PM
Pitching onto yeast cake that was fermented at varied temp Beerens Fermentation & Yeast 1 01-21-2010 11:39 PM


Forum Jump