Fightin' Urak-Hai Barleywine, from John Palmers How to Brew.

From 'How to Brew' by John Palmer
Sorry was going to cut and paste the recipe here but realised i would be breaking copyright laws so just the link.
How to Brew - By John Palmer - Ale Styles

Was hoping to find anyone that has brewed this before following Johns instructions on using an old yeast cake.

Quote "Pitch the entire dregs from a previous batch of beer, preferably from the Secondary Fermenter. "

Was planning on doing a US05 brew then following up with the Barley Wine so using the cake I guess would be starting with a huge cell count?.

So would one just pour the new wort straight over the old cake?


Also the UBI seems well high for this style.

Please only feedback from people who have actually done this before. Rather than theories and regurgitating what you have read online.

Cheers in advance
Dave.

Beers on the go..? here do i start,..



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I know you asked for people who have done this, (which I have not) but you might want to look into getting the book Yeast by chris white and Jamil zainisheff. It will provide loads of information and you would be able to calculate how much yeast is needed, and approximately how much'd you'd have from a prior slurry.

With a beer that big, a yeast cake is probably pretty close to a correct pitch.

 

I thought it was a bad idea to use secondary yeast as it is less floculante?

 

Could be because less flocculant yeast from the secondary attenuates more.

 

Well I haven't done this exact recipe, but I have repitched on a yeast cake as he describes for a big beer. It worked really well for me the few times I've just racked on top of an existing yeast cake, although I generally prefer to rinse my yeast before repitching.