35 day old yeast cake- too old?

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kaj030201

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A doppelbock has been sitting in the secondary on a yeast cake for 35 days. Is it even usable anymore? I was thinking of bottling then brewing a new batch and putting it right on top of the cake. Good idea or not?
 

Professor Frink

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I typically pitch on a yeast cake from primary, there's typically healthier yeast in the primary. However, 35 days shouldn't be too long, if you pitch onto it, it should ferment out.
 

PseudoChef

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You're still using the most stressed and least flocculent yeast. I'd hesitate to do it. Stick to fresh yeast or yeast from the primary as a last resort.
 

Got Trub?

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I personally wouldn't use it for the reasons PseudoChef listed. Anything over about 1.050 SG stresses your yeast out.

GT
 

WBC

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If you make a starter with hops and it has good results during propigation I would taste it and that will tell you how good it is. I have made starters from 6 month old yeast and it worked great but you do need to propigate it again before use.
 
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