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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Wyeast lambic blend yeast cake
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Old 10-03-2012, 05:01 PM   #1
Failing_Ales
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Default Wyeast lambic blend yeast cake

I recently racked a 10 month old lambic and added a new wort to the yeast cakes. It has been more than 48 hours since and no krausen or airlock activity. Does anyone have experience with reusing a cake this old? Do I need to supplement with an ale yeast or should I just wait it out?


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Old 10-03-2012, 10:03 PM   #2
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Wait it out. Most of the sacc is probably dead so the fermentation is more likely to be driven by brett and pedio, which will be a slower fermentation.


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Old 10-04-2012, 12:50 AM   #3
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Thanks, I wasn't thinking about the brett but that should work fine. I appreciate it.
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Old 10-04-2012, 01:48 AM   #4
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Quote:
Originally Posted by Failing_Ales
I recently racked a 10 month old lambic
What made you decide to rack after so long rather than just let it lie?
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Old 10-04-2012, 02:09 AM   #5
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Half went on huckleberries and blackberries, and half on wine grapes with some oak. Will give it another 4-6 months
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Old 10-10-2012, 02:22 AM   #6
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I reused a lambic blend yeast cake that sat for 4 months and it took 3-4 days before I saw any activity on the new wort.
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Old 10-10-2012, 03:17 PM   #7
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That was my experience as well. After 4 days it developed a krausen and fermenting well at 62 degrees now.


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