Bartman
Well-Known Member
What is pitching to a cake mean exactly. Is it beneficial? Can you post procedures. Thanks
While all of the above is true it can be done with good results. You are taking a chance but to each his own. I personally have always had good results but only use yeast cakes from liquid yeast to brew a second batch and do not experience problems because I use very good sanitary practices and ferment in a temperature controlled freezer which may contribute to the success I have when reusing a yeast cake. Although the fermenter looks messy with trub and hops it is quite sanitary inside (It has to be in order that the beer taste good). Your mileage may very.Okay, let me preface this reply by saying I do not advocate or approve of this method. It's dirty (because it puts fresh wort into a dirty fermenter), it's improper pitching (because except in the most extreme of circumstances, it's waaaaay too much yeast, even for big beers); it just isn't good practice. That's an opinion backed by experience and an overwhelming amount of brewing science. But others' opinions differ.
my question, comment how can you be overpitching? why is it too much yeast?
if you start with 10 billion yeast in your starter, and your finished cake has 200 billion viable yeast in which your pitching on, then one could summize the last batch actually required this 200 billion, and the next batch wont be underpitched like the first one was!
seems all that reproducing slows the process to my feeble mind.
numbers were just pulled out of my arse, i know 10b is too much as well
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