Yeast cake as a yeast nutrient

[krumb]

I've found just a couple of posts that discuss this process. But there really isn't much more information (that I could find) available when it comes to doing this. i.e. how much, when during the boil, possible worries do so, etc.

I recently brewing an Oktoberfest. I pitched some of an older yeast cake into the boil around the 15 minute mark. I had a pretty strong fermentation initially (strong for a lager), but has since settled down. Gravity testing tastings appear fine.

Just curious as to other's results. Good, bad?

 

[GodsStepBrother]

Though I have never done this, a friend of mine did it with some dried yeast. He just put half of the packet into the boil. Beer came out fine.

Bump will hopefully help more.

 

[krumb]

Surely others have some experience with this...or maybe not, hence the lack in information via a forum search.

My main concern is with regards to what is too much...could too much yield off flavors...etc...

Thing is, when using nutrient, I get a helluva fermentation...and with this lager, I almost needed a blowoff (which is unheard of with a lager, so I've read).

 

[GodsStepBrother]

Just add a tablespoon or so and you should be okay. Yeast nutrient is so cheap though? Why not just buy some and have it on hand, a ot easier no?