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Old 01-21-2013, 03:51 AM   #21
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Old 01-21-2013, 04:17 AM   #22
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Thanks! After reading several other threads

It sounds like the using entire yeast cake may be "overpitching" - which can have some consequences...

So I may follow method others suggest by using 1/2 or 1/4 of cake to get closer to proper amt of yeast

Not exact science but... Seems like an ok compromise for something I'm just gonna drink at home and not submitting for
Competition or anything...

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Old 01-21-2013, 05:59 AM   #23
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How can you identify the cell count?
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Old 01-22-2013, 03:46 AM   #24
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I have brewed three beers back to back pitching on the same cake without scooping any out I feel it is almost impossible to over pitch, the cake was huge for the third beer and was the best stout I have brewed to date I wouldn't worry about it just another risk of contamination by trying to get some out
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Old 01-22-2013, 07:43 PM   #25
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I pitch on cakes all the time. I love it. Definately go smaller beer to bigger beer, and also be aware that you will probably never be able to reproduce the resulting product, so its a no-no for competitions and the like, but if its just for your own consumption, do it, and DO use a blowoff tube.

In fact, my usual rotation of brewdays goes something like: IPA (rack to secondary, dump IPA cake), Session beer (goes down same day I rack the IPA, on new yeast meant primarily for the third style in this chain), Bottle both session and IPA two weeks later, and drop a big beer on the session cake. Speeds up the rotation by at least a week, keeps the pipeline full and varied.
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Old 01-22-2013, 07:48 PM   #26
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Go for I pitched a cider on top of a IPA cake turned out great.

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