Austin_
Well-Known Member
This weekend I plan to brew an oaked bourbon porter. I currently have a Texas Red from AHS that will hit three weeks in the primary this weekend. I plan to bottle it before brewing my porter. I used White Labs Dry English Ale (WLP007) for it. I would like to re-use the yeast cake from the red for the porter but I have never done it before. I am probably over-thinking it but I figured I'd ask anyways.
1) After three weeks of sitting in the carboy is the yeast cake still good to pitch on to?
2) My main concern is with the temperature of my wort when I rack it on to the yeast cake. I do partial boils and usually end up with 3 gallons of hot wort. My normal procedure is to cool my wort down to about 110-120 degrees using my sink and an ice bath. I then pour two gallons of cold water into the carboy and mix in my three gallons of hot wort. This gives me wort that is about 75-80 degrees. Would I need to mix the cold and hot liquids in another container and then rack on to the yeast once its cooled down or is it ok to go with my normal procedure and rack it directly on the yeast cake?
Thanks.
1) After three weeks of sitting in the carboy is the yeast cake still good to pitch on to?
2) My main concern is with the temperature of my wort when I rack it on to the yeast cake. I do partial boils and usually end up with 3 gallons of hot wort. My normal procedure is to cool my wort down to about 110-120 degrees using my sink and an ice bath. I then pour two gallons of cold water into the carboy and mix in my three gallons of hot wort. This gives me wort that is about 75-80 degrees. Would I need to mix the cold and hot liquids in another container and then rack on to the yeast once its cooled down or is it ok to go with my normal procedure and rack it directly on the yeast cake?
Thanks.