I brewed a partial mash Mackeson's XXX Stout, on 3-15-08.
6.6# Coopers Light Malt Extract
1# Choc. Malt
1.5# Black patent Malt
12oz. 80*L Crystal Malt
12oz. Lactose
2oz Kent Goldings Hops
1 tsp. salt
1 tsp. Citric Acid
2.5 tsp. Yeast Nutrient
Whitebread Ale Yeast - about a half gallon starter, from a washed batch or yeast
2.5 gal water to boil, added liquid extract, boiled 10 minutes
added hops - boiled 5 more minutes
removed from heat
steeped all crushed grains, in grain bag, for 10 minutes
rinsed grain bag with 2 gallons boiling water
topped up wort to 5 gallons
SG - 1.058
cooled with IC, down to 76*
pitched yeast starter
After one month in primary, gravity was down to 1.032
re-pitched another batch of the Whitebread yeast
checked gravity last night, and it's only down to ~1.030
Room temp - 68*
FG should be around 1.017 - 1.020
Here is my question, I have a batch of Old Speckled Hen, on a yeast cake of Wyeast 1056 American Ale Yeast. What problems would I have, if I racked the Mackeson onto that yeast cake, so it can finish fermenting ????
I'll most likely keg it, force carb it, then use a version of a beer gun to bottle it.
Thanks for your input.
6.6# Coopers Light Malt Extract
1# Choc. Malt
1.5# Black patent Malt
12oz. 80*L Crystal Malt
12oz. Lactose
2oz Kent Goldings Hops
1 tsp. salt
1 tsp. Citric Acid
2.5 tsp. Yeast Nutrient
Whitebread Ale Yeast - about a half gallon starter, from a washed batch or yeast
2.5 gal water to boil, added liquid extract, boiled 10 minutes
added hops - boiled 5 more minutes
removed from heat
steeped all crushed grains, in grain bag, for 10 minutes
rinsed grain bag with 2 gallons boiling water
topped up wort to 5 gallons
SG - 1.058
cooled with IC, down to 76*
pitched yeast starter
After one month in primary, gravity was down to 1.032
re-pitched another batch of the Whitebread yeast
checked gravity last night, and it's only down to ~1.030
Room temp - 68*
FG should be around 1.017 - 1.020
Here is my question, I have a batch of Old Speckled Hen, on a yeast cake of Wyeast 1056 American Ale Yeast. What problems would I have, if I racked the Mackeson onto that yeast cake, so it can finish fermenting ????
I'll most likely keg it, force carb it, then use a version of a beer gun to bottle it.
Thanks for your input.