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Old 02-03-2013, 04:15 AM   #1
Brewtah
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Nov 2012
Salt Lake City, Utah
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I brewed an Amber Lager (wyeast 2112). I woukd like to repitch the slurry or use the yeast cake for a new batch. I understand to do this the new batch needs to be a bigger beer. Is it just bigger in OG or OG and color?



 
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Old 02-03-2013, 04:27 AM   #2
BigRob
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Jan 2011
Toronto, Ontario
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You don't have to make a "bigger" batch.

Use yeastcalc or mrmalty to determine how much of the slurry to use, scoop it out into a sanitized jar, stick it in the fridge, clean the fermenter, brew your new batch, chill and aerate, then pitch your slurry from the fridge.



 
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Old 02-03-2013, 04:29 AM   #3
feinbera
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Aug 2012
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At least as dark, at least as hoppy (unless you want the cake to make the second beer darker/hoppier than it started out).

Doesn't need to be bigger OG, but, typically, you'll only do this with a high-gravity beer that needs *A LOT* of yeast. You don't need to bother with a normal-gravity beer, which will ferment just fine with just a starter or a packet of dry yeast.

 
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Old 02-03-2013, 04:32 AM   #4
Brewtah
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I was under the impression it needed to be "bigger". So that opens up more options. Thanks.

 
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Old 02-03-2013, 04:35 AM   #5
BigRob
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If you want to brew a less hoppy, lighter beer, you can also look into washing your yeast to separate it from the trub.

 
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Old 02-03-2013, 12:51 PM   #6
Brewtah
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Nov 2012
Salt Lake City, Utah
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I just started washing my yeast. Not sure about process yet. I have wyeast 1056, in mason jars in the refridgerator. It has been 2 weeks and there seems to be a lot of trub with the yeast. I guess practice makes perfect.



 
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