Apple Juice on top of Trub in Primary

[woodbridgebrew]

Today I did a little bit of an experiment. I had 5 gal of ESB in my primary ready to be moved. Once i moved it over i had the usual trub on the bottom. I put 5 gal apple juice, .5 lb lactose, .5 lbs corn syrup, and .5 lbs honey on top of the trub and shook it up. I heated up 1 gal of the AJ to about 115 F and mixed in the adjuncts to ensure they disolved well. It has been about 2 hrs now and fermentation has started. I have a nice apple/beer fermentation smell coming from my airlock. I have no idea what to expect though. My OG was 1.054 and my yeast is thames river valley yeast from wyeast I know i have either read about doing this in a book or on this site somewhere. I just cannot find it by searching. Does anybody have any experience doing this or maybe could reply me a link of it on here somewhere? If not anybody remember reading about it in a brewing book?

 

[dontman]

What part are you asking about. Pitching on the yeast cake? The cider recipe? The Wyeast yeast? The three combined? I'm a tad confused. There are many yeast cake threads, you could search by that phrase. Or go the Cider Recipe section.
i'm surprised your OG was that low. When I did my cider batch the OG was like 1.085 and it only had one more pound of sugar in it.

Also I wonder whether that yeast will attenuate far enough for you. I used Cider Yeast and got down to .998. Are you not worried about the beer flavor providing a string off flavor to the finished cider?

 

[mkade]

Interesting. I'd like to know how that turns out.

 

[Fatgodzilla]

Young WBB. Slow down. I know you talk English - try to type English. Makes it easier to understand what you say. Sounds like you are asking if using the Thames Valley Yeast will be okay - yes it will. Will it be a perfect choice - no - cos it wasn't made to do this job. That said, it'll do a good job.

Fermentation started in two hours - cos you had a really large amount of yeast there brother.

As you said in the first line, this is an experiment. Post when you ahve a result and educate us. Good luck.

 

[Rook]

Don't be too hard on him, I think he probably could have been a little bit more concise on his question, but i read the gist of his question as; "I experimented, by doing: this. Any thoughts?"

I think really the main answer is: "Wait and see."

I will say that lots of 'accidents' have resulted in great beverages.

 

[goose_on_fire]

Well, this is something I hadn't thought of before...

I'm going to rack an IPA to secondary for dry-hopping in the next day or two. I used both Centennial and Warrior for boiling hops at various stages, and given the citrusiness of the hops, I'm now thinking about dumping 5 gallons of pink grapefruit juice and some sugar on the cake just to see what happens. I don't expect the citrusy hops to actually be present in any significant way, that's just the brain-train that gets me there, although I do have some Northern Brewer stashed away in the freezer... dry-hopping fermented pink grapefruit juice, you say?

I know I won't be brewing any time soon (the combination of a 3-year-old and a newborn makes getting 3 or 4 hours alone basically impossible) so if nothing else it'll push the cleaning of the carboy back by a couple weeks... ah, the joys of homebrew.