I know many say pitching on a yeast cake is a "terrible idea due to an overpitch." Other say they do it regularly and find nothing wrong with it as their beers turn out "fine or great", have less cleanup and thus save time by not having to wash yeast or their carboys as much.
I did NB's Nut Brown ale with 1098 a few weeks back. I added some brown sugar and honey and the OG was 1.058, so I'd say not a "big beer." Yesterday, I racked that beer on the same day I brewed up NB's chocolate milk stout. I made it a mini-mash by adding 2 pounds of pale ale malt + a pound of oats to the grains. as well as 1/4 cup dissolved baker's chocolate. The OG of yesterday's beer was 1.070.
I have washed yeast dozens of times, but wanted to try pitching on a yeast cake for my own experience. NB in an e-mail said doing it once should be just fine. I have read that it usually generates a very aggressive fermentation.
My beer is right around 61 degrees now and it's been only about 16 hours since I pitched, but I thought I'd wake up to a batch that necessitated a blowoff tube. However, I'm experiencing anything but. The airlock has started to bubble, slightly, and there is the SLIGHTEST hint of a krausen forming. I thought things would be going bonkers by now, but it's probably due to the lower temp, right? I figure I'll keep in at that temp for the next day or two and see what happens.
My guess is by lunchtime I'll have a nice healthy ferment going, but am surprised by the "slow start" after pitching on a yeast cake.
What are your thoughts?
I did NB's Nut Brown ale with 1098 a few weeks back. I added some brown sugar and honey and the OG was 1.058, so I'd say not a "big beer." Yesterday, I racked that beer on the same day I brewed up NB's chocolate milk stout. I made it a mini-mash by adding 2 pounds of pale ale malt + a pound of oats to the grains. as well as 1/4 cup dissolved baker's chocolate. The OG of yesterday's beer was 1.070.
I have washed yeast dozens of times, but wanted to try pitching on a yeast cake for my own experience. NB in an e-mail said doing it once should be just fine. I have read that it usually generates a very aggressive fermentation.
My beer is right around 61 degrees now and it's been only about 16 hours since I pitched, but I thought I'd wake up to a batch that necessitated a blowoff tube. However, I'm experiencing anything but. The airlock has started to bubble, slightly, and there is the SLIGHTEST hint of a krausen forming. I thought things would be going bonkers by now, but it's probably due to the lower temp, right? I figure I'll keep in at that temp for the next day or two and see what happens.
My guess is by lunchtime I'll have a nice healthy ferment going, but am surprised by the "slow start" after pitching on a yeast cake.
What are your thoughts?