Using the yeast cake....wow! - Home Brew Forums
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Old 06-23-2008, 01:34 PM   #1
balto charlie
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Well I have been re-pitching yeast from previous batches before but never actually used the same carboy and entire yeast cake until yesterday. Yesterdays batch took off like a bat outta hell. I have never had a batch go like that. It had bubbling in the first few minutes. I thought it might be just a little residual from the previous batch. Well an hour later I had to install a blow-off the prevent a disaster. I have never had a fermentation go this quickly.....ever!! I have to do this more often because it saves time and money...win win!


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Old 06-23-2008, 02:34 PM   #2
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I've always thought about doing that but it seems like I'm always doing something completely different with the carboy when I'm done (e.g. a cider after a stout, a wheat after the cider, etc). I've always thought the taste would suffer by using such different yeast and of course the residual flavors.

Maybe I'll just have to do the same thing twice in a row just to see what happens.


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Old 06-23-2008, 02:35 PM   #3
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I just used my cake from an IPA for my Amber Ale, I had a blowout in 3 hours it was crazy.
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Old 06-23-2008, 02:53 PM   #4
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Not that there's anything wrong with it, but...

Jamil talked about this on one of his recipe shows and gave a word of caution. Depending on the beer style, fermenting on a yeast cake might not be a good idea. In some beer styles, you want yeast growth to produce esters, etc. for flavor. Fermenting on a cake is like overpitching and will reduce flavor and character in the beer. Just a thought.

 
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Old 06-23-2008, 02:55 PM   #5
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I have thought about it, but I think washing the yeast will produce a better beer. I think you need to go to a darker beer when pitching on a yeast cake. I thought about trying it on my Pacman yeast cake.
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Old 06-23-2008, 03:01 PM   #6
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I did it once and blew off about .5 gallons or good wort. I usually wash it now.
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Old 06-23-2008, 03:38 PM   #7
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Quote:
Originally Posted by Blender View Post
I did it once and blew off about .5 gallons or good wort. I usually wash it now.
I hope that's all I loose
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Old 06-23-2008, 03:45 PM   #8
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Quote:
Originally Posted by menschmaschine View Post
Not that there's anything wrong with it, but...

Jamil talked about this on one of his recipe shows and gave a word of caution. Depending on the beer style, fermenting on a yeast cake might not be a good idea. In some beer styles, you want yeast growth to produce esters, etc. for flavor. Fermenting on a cake is like overpitching and will reduce flavor and character in the beer. Just a thought.
This is what I was wondering about as well. I didn't realize you can over pitch. Sometimes slower is better. It is an impressive thing to watch. I made a brown first then put an IPA onto it. Color is not affected but flavor might be. We'll see. The Brown was normal ferment but not overly strong. It continues to bubble after a few days in secondary. The IPA might be done by the time I get home
Since I seek strong hop flavor in the IPA the lack of esther might not be too bad...we'll see. Charlie
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Old 06-23-2008, 03:48 PM   #9
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Quote:
Originally Posted by Hoosierbrewer View Post
I have thought about it, but I think washing the yeast will produce a better beer. I think you need to go to a darker beer when pitching on a yeast cake. I thought about trying it on my Pacman yeast cake.
My IPA onto a brown ale yeast cake doesn't seem to affect the color. I think it might be more important to put a strong flavored beer onto a lightly flavored beer. This is what I did anyway.
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Old 06-23-2008, 04:00 PM   #10
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Quote:
Originally Posted by menschmaschine View Post
Not that there's anything wrong with it, but...

Jamil talked about this on one of his recipe shows and gave a word of caution. Depending on the beer style, fermenting on a yeast cake might not be a good idea. In some beer styles, you want yeast growth to produce esters, etc. for flavor. Fermenting on a cake is like overpitching and will reduce flavor and character in the beer. Just a thought.
I usually dump about 1/2 or 2/3 of the yeast cake out of the carboy and then pitch on to what is left..............problem solved or at least minimized.



 
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