Hi Experts,
Just brewed a 5 Gallon batch of Munich Helles lager using Wyeast 2308 - and it is looking really promising. I have a Grainfather conical and I am cold-crashing for kegging later this week. I have enough ingredients to make a second batch of the same Munich Helles. I have read that some people simply re-pitch a second wort batch on top of the existing yeast cake. I have never tried this myself.
- Should I add a fresh batch of wort on top of the existing yeast cake? I had created a 3 Qt Starter, added yeast nutrients and also oxygenated with pure O2 (60 secs) - so I feel pretty good about my yeast health.
- Alternatively - should I wash the yeast - create a new starter - clean and sanitize my fermenter and then add fresh wort/pitch?
Also - I am concerned about the krausen ring that sticks to the upper edges of my fermenter. Should I clean this out before pitching the fresh wort? Would this create any off flavors?
Any advice is appreciated. Thanks.
Just brewed a 5 Gallon batch of Munich Helles lager using Wyeast 2308 - and it is looking really promising. I have a Grainfather conical and I am cold-crashing for kegging later this week. I have enough ingredients to make a second batch of the same Munich Helles. I have read that some people simply re-pitch a second wort batch on top of the existing yeast cake. I have never tried this myself.
- Should I add a fresh batch of wort on top of the existing yeast cake? I had created a 3 Qt Starter, added yeast nutrients and also oxygenated with pure O2 (60 secs) - so I feel pretty good about my yeast health.
- Alternatively - should I wash the yeast - create a new starter - clean and sanitize my fermenter and then add fresh wort/pitch?
Also - I am concerned about the krausen ring that sticks to the upper edges of my fermenter. Should I clean this out before pitching the fresh wort? Would this create any off flavors?
Any advice is appreciated. Thanks.