Primary vs Secondary yeast cake?

[dmoore714]

I've heard people talk about saving their yeast cake from sour beers and pitching another batch on top of it. Just wondering if that's the primary or secondary cake?

I have a batch of Flanders Red (my first sour) in primary right now. I pitched Roesalare and a pack of US-05 at the same time. Figured on fermenting for a week and then transferring to secondary for the long haul.

I know the bugs will do most of their magic in secondary - but this primary yeast cake will certainly be innoculated as well. Just wondering if I should save that and pitch something on it. Or just dump it and keep the secondary cake (when its done).

 

[eastoak]

either way will work equally well. i've fermented a 5 gallon sour with just the dregs from a bottle of jolly pumpkin, no starter, so any sour yeast cake should work.

 

[TNGabe]

either way will work equally well. i've fermented a 5 gallon sour with just the dregs from a bottle of jolly pumpkin, no starter, so any sour yeast cake should work.

Veering off topic here, but how long did it take to really get going / ferment out?

 

[eastoak]

Veering off topic here, but how long did it take to really get going / ferment out?

all of my sours have been in the fermentor for at least a year and ended up around 1.008 - 1.006. the dregs only batch had a bubbly pellicle starting about 6-7 days out.