Brewin Apfelwein On Yeast Cake - Hop Residue

[Joeywhat]

I'm brewing a cream ale right now, and when that is finished I'm seriously considering doing a batch of Apfelwein, and just starting it right on the yeast cake (I use WLP001 for the cream ale). No real questions regarding that process, but I'm curious about how the hops from the previous beer will effect the apfelwein.

I ran out of grain bags, so my first hop addition (about 0.6 oz Sorachi Ace 60 mins) went in loose, and quite a bit made it into the fermenter. Will that contribute any bitterness or flavor to the apfelwein? I'm just not sure if there's anything left the hops can give, and if it'll make for bad cider, or if it's a non issue and to not worry about it.

 

[Thomas007]

I've heard that it's better to use a small portion of the yeast cake instead of the entire thing - not only does this reduce the amount of hop material but also eliminates any problems that might occur from overpitching. Probably a cup or so would be fine.

 

[sloose]

I brewed a cider with fresh pressed cider and about a cup of washed US05. It finished very dry and delicious, and I primed the 5gal batch with a can of frozen concentrated AJ. I did not campden the batch, but I did add pectic enZyme and yeast nutrient. My krausen came shooting out of my 6.5gal carboy so be careful (never had that happen before with such a big carboy)... The finished product was crystal clear and yummy(some cloudiness at the bottom of eAch bomber bottle though). Good luck.