Fellow brewers,
I have a WLP 013 yeast cake from a spiced brown ale (OG 1.050).
I plan on pitching a "big" stout on it.
My question(s):
1: Speaking OG, how small is too small (1.060?) and how big is too big (1.150!?!?)
2: How would you scale a standard BJCP recipe to a much higher OG? (I brew all grain- do I scale up the entire grain bill [including high-influence black, roasted, and other dark malts], or do I use a 5 Gallon recipe, but mash a lot more pale 2-row into the beer)?
3: I am also interested to hear awesome stories about putting high-OG beers on yeast cakes from prior 5-gallon batches. I am interested to find out about the fermentation, the flavor outcomes, timelines, and other peculiarities unique to doing the "no-no" of using yeast cake to ferment beers (or other beverages)...
I look forward to your recommendations, feedback, experiences, and tales of triumph and/or defeat.
Prost!
I have a WLP 013 yeast cake from a spiced brown ale (OG 1.050).
I plan on pitching a "big" stout on it.
My question(s):
1: Speaking OG, how small is too small (1.060?) and how big is too big (1.150!?!?)
2: How would you scale a standard BJCP recipe to a much higher OG? (I brew all grain- do I scale up the entire grain bill [including high-influence black, roasted, and other dark malts], or do I use a 5 Gallon recipe, but mash a lot more pale 2-row into the beer)?
3: I am also interested to hear awesome stories about putting high-OG beers on yeast cakes from prior 5-gallon batches. I am interested to find out about the fermentation, the flavor outcomes, timelines, and other peculiarities unique to doing the "no-no" of using yeast cake to ferment beers (or other beverages)...
I look forward to your recommendations, feedback, experiences, and tales of triumph and/or defeat.
Prost!