CKing
Well-Known Member
Plan on brewing a 1.080 old ale this weekend and fermenting with a portion of the yeast cake from a 1.040 blonde ale.
The blonde will be at 2 weeks in primary at the time of all this.
If I understand the Mr. Malty calculator correct it's telling me to use around 140 ml of repitched slurry for the old ale. I assume this would be the volume of the yeast cake to be used, if not do I need 4x that amount since only about 25% of the mass in a yeast cake is actual yeast solids?
Now onto procedure:
My plan is to pour the amount directly from the fermenter or scoop out with a sanitized spoon into a sanitized measuring cup up to the 5 oz. mark, clean and sanitize the fermenter and pitch onto the new aerated wort. This will all be done within 30-60 minutes after transferring the blonde ale to secondary.
I was originally planning on just dumping onto the whole yeast cake, but further reading leads me to wanting to do it the correct way, but also the easiest way as I've never done this before.
The blonde will be at 2 weeks in primary at the time of all this.
If I understand the Mr. Malty calculator correct it's telling me to use around 140 ml of repitched slurry for the old ale. I assume this would be the volume of the yeast cake to be used, if not do I need 4x that amount since only about 25% of the mass in a yeast cake is actual yeast solids?
Now onto procedure:
My plan is to pour the amount directly from the fermenter or scoop out with a sanitized spoon into a sanitized measuring cup up to the 5 oz. mark, clean and sanitize the fermenter and pitch onto the new aerated wort. This will all be done within 30-60 minutes after transferring the blonde ale to secondary.
I was originally planning on just dumping onto the whole yeast cake, but further reading leads me to wanting to do it the correct way, but also the easiest way as I've never done this before.