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Old 03-02-2006, 01:30 PM   #1
cweston
 
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I tried this for the first time last night: I racked my saison (made with Wyeast 1214, known to be a very active fermeter) and immediately pitched a dubbel on the yeast cake on the bottom of the carboy. I pitched at about 11:00 last night. I atteached a blow-off hose and went to bed.

At 5:30 this morning, it was fermenting like nothing I've ever seen, and had already expelled close to a quart of kreusen. It's very entertaining just to watch & listen.

 
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Old 03-02-2006, 03:30 PM   #2
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cweston,

I'm in the same boat as you brutha! I pitched an amber cerveza on top of a cake from an Amer. Cream Ale and WOW! The airlock is emitting a steady stream of bubbles, but no blowout yet. I had activity within 30 minutes of pitching as well. The fermentation temp is a couple degrees higher than a usual ferment, too.
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Old 03-02-2006, 06:29 PM   #3
casebrew
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I tried my first repitching just this batch. Worked fine. But since then I've read some site about required yeast amounts, and about 1 cup of sediment ought to do fine. I suppose anymore than a couple tablespoons would mimic how much is in the usual starter, next time I'll dump half or more of it out of the fermenter.
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Old 03-02-2006, 06:36 PM   #4
cweston
 
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Quote:
Originally Posted by casebrew
I tried my first repitching just this batch. Worked fine. But since then I've read some site about required yeast amounts, and about 1 cup of sediment ought to do fine.
Yes--I agree that repitching on the entire yeast cake is clearly overkill, although I'm sure it doesn't hurt anything (except that I'm losing some volume to blow-off).

The advantage is that it's no fuss, no muss: I racked the first batch while the new batch was chilling, popped the airlock back on until the new batch was ready, then just dumped it in. No dumping the yeast cake into a new container or anything else that risks a sanitation breach.

You can always harvest after racking the re-pitched batch. I suppose the recaptured yeast would be less "mutated" after just one primary ferment, but I doubt that's really worth worrying about.

 
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Old 03-03-2006, 12:09 AM   #5
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I pitch on the cake for very high gravity ales and barleywines. Since I like Milds and Browns, I'll do one first. I've learned to put the fermenter in the sink for the first 24 hours, although the next IPA might end up in the bathtub. There was a lot of krausen.
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Old 03-03-2006, 02:18 AM   #6
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David- mice in your secondary? wow! Now that's an interesting adjunct!
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Old 03-03-2006, 02:52 AM   #7
PT Ray
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I tried using a primary cake for the first time a couple weeks ago. The cake was from a dunkel weizen that a poured ontop of a weizenbock. At a gravity of 1.100 and no areation device I was afraid of it finishing high and sweet. Even without an areation device the cake took off the next day, racked to secondary after day 10. I did not take a hydro reading but the sample I tasted was to my surprise rather dry. Now to brew a lager to have a cake for a traditional bock.

 
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Old 03-03-2006, 02:59 AM   #8
rewster451
 
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Obviously you would want to put a similar style beer on the cake, since you're using the same yeast, but how much will the flavor be affected by the previous beer? Negligible?
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Old 03-03-2006, 03:36 AM   #9
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Quote:
Originally Posted by rewster451
Obviously you would want to put a similar style beer on the cake, since you're using the same yeast, but how much will the flavor be affected by the previous beer? Negligible?
I did a porter 1st then an IPA after that on recipes I do repeatedly. No taste difference but recipe is the same yeast strain. I siphon down low; tilt the primary so there is little liquid left after I pitch. I also go to secondary after about 3 days when pitching onto a slurry as it is almost always done by this time.

 
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Old 03-03-2006, 04:10 AM   #10
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I've never pitched directly onto a yeast cake but I recently started harvesting the yeast out of the primary. Both times it sat a week in the fridge. All I did was set it out the night before brew day and let it warm up to room temperature. It only took about 30 minutes for bubbles to start after pitching and after an hour it was rock and roll. I wish I would have done this years ago!
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