Attempting to ferment an irish stout and my yeast is dead. Before pitching a fresh pack, should I rack the stout off of the dead yeast cake and clean my primary (6.5gal carboy) or should I just pitch it in with the dead yeast?
there shouldn't be any cake to rack off of if the yeast was dead when you pitched.
the amount of yeast you pitched initially would have been so small that at most it would just leave a film on the bottom of the carboy.
When referring to a yeast cake most people are talking about half an inch of compacted yeast.
unless the sediment is a compact mass of creamy off-white color material it's probably just break material (proteins) from the boil. post a pic, we can tell you what's in there.
Nottingham had a few bad batches of yeast due to packaging malfunctions, sounds like you got one of them. RIP
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