Secondary Yeast Cake (Wee Heavy) - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Secondary Yeast Cake (Wee Heavy)

Reply
 
Thread Tools
Old 10-21-2012, 05:50 PM   #1
PrimalBrewer
Recipes 
 
Oct 2012
Richmond, VA
Posts: 25



So my wee heavy has been in the secondary for 12 hours and already has a solid cake at the bottom. No airlock activity that I can tell. There was still a good amount of suspended yeast in the primary when I did the transfer at 8 days of primary fermentation. Beer is now very clear.

My question is, will this yeast cake add any off flavors if it is conditioning for two months? If so, what are my options? (70deg, Wyeast Scottish ale yeast)

 
Reply With Quote
Old 10-21-2012, 05:59 PM   #2
PrimalBrewer
Recipes 
 
Oct 2012
Richmond, VA
Posts: 25


BTW, in the primary and had insane fermentation for 4 days (looked like a volcano almost in there - I have a video). She started 4 degrees too warm for my taste.

 
Reply With Quote
Old 10-21-2012, 06:05 PM   #3
PrimalBrewer
Recipes 
 
Oct 2012
Richmond, VA
Posts: 25


My thoughts are that I may have a high ester profile which probably will not be so great in this style of beer since I fermented at the upper temp range of the yeast for the first 48 hours. At that point it came down to 70deg, but still not low enough. Have to find a good solution in the south to keep it at 65ish degrees. As to the secondary I am hoping some of these esters may reduce in the two month secondary, that is if the yeast cake doesn't do anything worse...

 
Reply With Quote
Old 10-21-2012, 06:07 PM   #4
CUBrewing
Recipes 
 
Mar 2012
Posts: 77
Liked 5 Times on 3 Posts


Well IMO I wouldn't think you would get any off favors from two months of aging. But if you are worried about it rack to tertiary to get off the yeast cake that formed in secondary

 
Reply With Quote
Old 10-21-2012, 07:00 PM   #5
PrimalBrewer
Recipes 
 
Oct 2012
Richmond, VA
Posts: 25


Hmm, sounds promising. Anyone else?

 
Reply With Quote
Old 10-21-2012, 11:43 PM   #6
PrimalBrewer
Recipes 
 
Oct 2012
Richmond, VA
Posts: 25


Bueller?

 
Reply With Quote
Old 10-22-2012, 08:54 PM   #7
PrimalBrewer
Recipes 
 
Oct 2012
Richmond, VA
Posts: 25


Ok, last bump to the top.

 
Reply With Quote
Old 10-22-2012, 09:04 PM   #8
zachattack
Recipes 
 
Mar 2012
, MA
Posts: 2,770
Liked 299 Times on 252 Posts


I think plenty of people have left their beer in primary for over two months with no problem. I say leave it.

 
Reply With Quote
Old 10-22-2012, 09:09 PM   #9
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


No issue with your beer in secondary with the yeast cake at the bottom. I don't think you'd even have an issue after 6 months in secondary.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
big yeast cake in secondary deputyandy Fermentation & Yeast 8 12-14-2011 05:20 PM
Yeast cake from secondary? inkslinger82 General Techniques 5 11-24-2010 05:41 PM
Big yeast cake- go to secondary? Tall_Yotie Beginners Beer Brewing Forum 2 08-21-2010 03:52 PM
Using Secondary Yeast Cake AnOldUR General Techniques 5 04-01-2008 04:02 PM
Using Secondary Yeast Cake Alamo_Beer General Techniques 12 02-12-2007 01:55 AM


Forum Jump