CBMbrewer
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- Nov 30, 2011
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I am going to be brewing a 22 gallon batch in a few weeks and obviously want to pitch a whole bunch of yeast. Per Mr.Malty's advice I am going to make a 6 gallon "starter". So I am just going to brew a 6 gallon batch and use the washed yeast for the big batch. I have always understood that a low gravity wort is ideal for a starter i.e. 1.02-1.04. But I am pretty sure that plenty of big breweries harvest and reuse yeast that comes from the lower gravity beers, many of which with a gravity of ~1.05. I would prefer to brew a batch with a gravity closer to 1.05 then 1.04. Would that gravity be too stressful for the yeast, resulting in less then optimal slurry for the 22 gallon batch?
My other thought was to harvest the yeast as soon as primary fermentation is done, so not all of the yeast has gone completely dormant. I could either transfer to secondary (which I haven't done in forever) and wash the cake. Or wait until I am ready to keg and cold crash. If I transfer before I cold crash will the yeast still in suspension have a significant impact on the cell count of the cake?
My other thought was to harvest the yeast as soon as primary fermentation is done, so not all of the yeast has gone completely dormant. I could either transfer to secondary (which I haven't done in forever) and wash the cake. Or wait until I am ready to keg and cold crash. If I transfer before I cold crash will the yeast still in suspension have a significant impact on the cell count of the cake?