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Adding wort directly to yeast cake - first time

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gannawdm

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I'd like to add my next batch of wort directly to my previous batch's yeast cake. About my first batch: pitched one Pacman Activator Pack (no starter). Will have been in primary fermentor for 3 weeks. Gravity went from 1.062 to 1.013.

1. After I pitched my previous batch, some folks on this forum told me that I should have used a starter given the OG. Since I did not, do you think my yeasties will be too stressed out for another batch?

2. Should I add yeast nutrients?

3. Should I wash the yeast and then create a starter?

4. Should I just forget all of the above and just go for it?
 

DavidSteel

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They should be okay, I'd just pitch on top of it if it is the same/similar beer or if it is darker than the last batch..
 

riverfrontbrewer

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1-no, you actually just created a big ass starter
2-see #1
3- you could argue that you would get some of the dead cells and other trub out by doing this, but not necessary
4-yes
 
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gannawdm

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Okay, now I've started reading threads about OVER pitching, so that's my new concern.

Here's my new plan: Pitch my next brew (similar OG ~1.062) onto half of my yeast cake. Wash the other half and then stick it in my fridge for next weekend's batch. How does that plan sound?
 

riverfrontbrewer

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Sounds like more work than I would do, but it will probably work for you just fine.

Remember, if one read every thread on here, one may be convinced there is no possible way to make a drinkable beer!
 

david_42

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Sometimes I pitch on the whole cake, sometimes I'll pull a quart of the cake and pitch that to a clean fermenter. Depends mostly on how big the cake is and whether or not the fermenter walls are covered with krausen crud.
 

LibertyBrewer

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Rack the first beer off the cake, then pour the wort on top of it. I like to make sure it gets some aeration when I pour the wort on it. Make sure you use a blow off tube, because all of those little yeasties will be hungry at the same time, and they will produce a ton of CO2.
 

craven_morhead

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I usually pitch straight on top of the new cake. I wouldn't worry about over-pitching unless you're brewing a beer that takes some of its flavor from esters and stress, i.e. belgians, a fruitier english pale.
 
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