Recent content by HemoD

Kudos to you sir. The two beers I have made using this technique never really turned out that great. However I'm not convinced pitching on the yeast cake is the reason why. It makes sense that reducing the pitching rate would work. Report back after you taste the products. Sent from my...

That makes sense, thanks. I did the opposite once and the batch carbed poorly... I thought that was why but I was never sure.

As an add on question: what temp would you use to calculate the residual CO2 in solution (for figuring out the priming sugar)? The original fermenting temp or the cold crash temp?

So I tried this on the weekend and based on what I read here, I put my wort onto about half a cup of ( what i thought was) yeast slurry. However, 20 hours later there was still no sign of fermentation so I pitched some more yeast into it and it took off about 6 hours later. Clearly, I decanted...

That is something else that I was concerned about; for the obvious reasons, but also becuase I'm only adding 2.5 gallons of wort onto the yeast cake from a 5 gallon batch. Good advice, thanks.

Perfect, thanks. I initially thought that 5-7 days would have been best (fresher, more active yeast); but brewing back-to-back weekends wasn't as realistic as I thought. How long do you think is too long? 21 days? 28 days?

I was wondering if there was any consensus on how long you can wait to pitch onto a yeast cake. My 'Perfect' Porter (from an HBT thread) has been in the primary for 11 days and I want to put an IPA onto the yeast. I plan on moving the porter to the secondary at 14 days. Is that waiting too...