How long can yeast cake sit in fermenter before reusing? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How long can yeast cake sit in fermenter before reusing?

Reply
 
Thread Tools
Old 08-01-2013, 05:46 PM   #1
NickinWI
Recipes 
 
May 2013
Brookfield, WI
Posts: 26
Liked 5 Times on 3 Posts



I racked a low gravity brown ale off Safale S-04 yeast cake in my 6 gallon glass fermenter on Monday night this week. I am planning on brewing a 1.092 OG Imperial Stout on this coming Sunday, and I would like to just dump the fresh wort onto the yeast cake I've got.

I racked MOST of the beer of the cake, and I was careful about sanitization, and I've replugged the carboy with the original bung.

I'm wondering if it is OK to go for it sitting in my 68*F basement, or if I should toss it? The cake is thoroughly damp, but it hasn't been covered in liquid and it hasn't been kept cold. Smells fine, well good really.

I don't have yeast starter eqpt, so I didn't bother washing and making a starter etc.



Thanks,
Nick
__________________
On Deck: Central Water's Peruvian Morning Clone redo?
Primary: Prince George's Breakfast Stout
Secondaries: Empty
Bottled: St Paul Porter, BierMuncher's Centennial Blonde AG BIAB, John Palmer's Elevenses AG BIAB
Down the Hatch: American Wheat, Nut Brown, Kolsch, Innkeeper

 
Reply With Quote
Old 08-01-2013, 05:52 PM   #2
JonM
HBT_SUPPORTER.png
 
JonM's Avatar
Recipes 
 
Aug 2010
Milwaukee
Posts: 7,617
Liked 2641 Times on 1555 Posts


If there's an inch or do of beer on the cake, it's probably okay. Can you whip up a quart or two of 1.040ish wort from extract and put it on the cake like a starter? that might help to ensure that the yeast stays good.

In the future, you can always pour the cake into some sanitized beer bottles and cap them for use later.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

 
Reply With Quote
Old 08-01-2013, 05:55 PM   #3
stpug
Recipes 
 
Nov 2012
Posts: 3,600
Liked 665 Times on 559 Posts


I would have recommended you put that yeast cake into sanitized quart size jars and into the fridge right after transferring your beer. I would be fine for a few weeks this way with little chance of additional infection. This is what you should do in the future.

My concern with your yeastcake in the carboy would be the air that was allowed into the carboy when you transferred out the brown ale. I'm sure the viability is still totally fine. However, all that beer space was replaced with unfiltered air which could have included a number of microbes.

You either cross your fingers and use it, or you buy a few packets of dry and play it safe. It's your call. Gambling is fun when it works out
__________________
:: St. Pug ::

 
Reply With Quote
Old 08-01-2013, 08:06 PM   #4
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


personally I wouldnt risk it for the few $$ S-04 costs. any reason you didn't just wait til closer to brewday?

 
Reply With Quote
Old 08-02-2013, 01:39 PM   #5
NickinWI
Recipes 
 
May 2013
Brookfield, WI
Posts: 26
Liked 5 Times on 3 Posts


Quote:
Originally Posted by dcp27 View Post
personally I wouldnt risk it for the few $$ S-04 costs. any reason you didn't just wait til closer to brewday?
This is one of those events that highlights my well polished planning skills.

Honestly I wasn't really sure what I was going to brew... My plan was to just dump the yeast, but I put together a recipe and I figured with the high OG, I would be better off using the yeast cake if I could. Hence my post!

Thank you for all the great tips & tricks here! In the future I'll be able to do a better job with saving/reusing some yeast.

I'm not concerned with the cost of 2 packets of yeast, vs the risk of losing all the work/expense of an 18.5lb grain bill. I want to play it safe.

Would 2 packets of S-04 be able to cope with this wort though?
__________________
On Deck: Central Water's Peruvian Morning Clone redo?
Primary: Prince George's Breakfast Stout
Secondaries: Empty
Bottled: St Paul Porter, BierMuncher's Centennial Blonde AG BIAB, John Palmer's Elevenses AG BIAB
Down the Hatch: American Wheat, Nut Brown, Kolsch, Innkeeper

 
Reply With Quote
Old 08-02-2013, 02:01 PM   #6

Toss it. Like someone else said, not worth the risk. If, on the other hand, you don't care about beer quality, keep your slurry for as long as you like and pitch it.
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year
2015 Canadian Brewer of the Year

@evilgoatbrewing

 
Reply With Quote
Old 08-02-2013, 02:10 PM   #7

Quote:
Originally Posted by NickinWI View Post
Would 2 packets of S-04 be able to cope with this wort though?
Two packs of properly rehydrated S-04 (see product sheet instructions for rehydration here: http://www.fermentis.com/wp-content/...02/SFA_S04.pdf) could give you 20b cells per gram X 23 grams = 460 billion-ish cells. I'm assuming you want to ferment about 5.5 gallons of 1.092 wort. So you need about 1 million cells per degree Plato (your beer is 23-ish degrees P) per ml of wort (21,000) which takes us to 483 billion cells. So you are likely okay with 460 billion, especially if your fermentation conditions are good. My only question about this yeast would be alcohol tolerance but a quick search suggests you are probably fine there too. It might be worth checking into yourself.
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year
2015 Canadian Brewer of the Year

@evilgoatbrewing

 
Reply With Quote
Old 08-02-2013, 02:13 PM   #8
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,961
Liked 1671 Times on 1251 Posts


Dear R2D2.

I had a 4 month old yeast cake that was all dried out and cracked. It jumped right to life and made great beer.

If it smells fine and looks fine, it is most likely fine.

I would use 1/2 cake at MOST though. Usually 1/4 cake is my goto. A whole cake is overpitching for any beer.

 
Reply With Quote
Old 08-02-2013, 03:31 PM   #9
NickinWI
Recipes 
 
May 2013
Brookfield, WI
Posts: 26
Liked 5 Times on 3 Posts


Thanks for the advice osagedr and cheezydemon3!

I've managed to bung up enough things lately, so I will play it safe and just pitch the 2 packs of rehydrated yeast. Looks like it should be enough cells to get the job done!

NEXT time though! NEXT time!
__________________
On Deck: Central Water's Peruvian Morning Clone redo?
Primary: Prince George's Breakfast Stout
Secondaries: Empty
Bottled: St Paul Porter, BierMuncher's Centennial Blonde AG BIAB, John Palmer's Elevenses AG BIAB
Down the Hatch: American Wheat, Nut Brown, Kolsch, Innkeeper

 
Reply With Quote
Old 08-02-2013, 03:34 PM   #10
Hopper5000
Recipes 
 
Oct 2011
Oakland, CA
Posts: 1,256
Liked 88 Times on 67 Posts


If I were to leave it sitting like that I would have purged with CO2 to get all the funkies out.

cheezydemon3 Likes This 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Reusing yeast cake Shoemaker Fermentation & Yeast 2 11-20-2010 05:31 PM
reusing a yeast cake OHIOSTEVE Beginners Beer Brewing Forum 9 10-12-2010 03:09 AM
Reusing a yeast cake. Anything I need to know? BrewOnBoard Beginners Beer Brewing Forum 4 07-27-2009 04:07 PM
Reusing Yeast Cake jhazel Recipes/Ingredients 6 04-30-2009 01:18 AM
reusing the yeast cake HughBrooks General Techniques 4 04-15-2009 12:13 PM


Forum Jump