Insane Nottingham

[MashTun-Kutcher]

So i racked my freshly cooled Imperial IPA wort onto an old yeast cake and pitched an 11g packet off Nottingham on top of it and 3 hours later it was ERUPTING! Kraussen was flowing non-stop into my 5-gallon bucket overflow since it blew through my 1-gallon milk jug. lol THis has never happened but it reassures my love for Nottingham. It has never failed me and always gives me a quick ferment (although never as vigorous than this one).

Anyways, i just thought id share this with you guys.

To make this post the least bit meaningful, share your favorite yeast strains? Dry or liquid. Or what you like for specific brews.

Cheers!
Jake

 

[smakudwn]

So you pitched on top of a yeast cake AND added more yeast? Just wondering why you would do that? I have a feeling it was racking on to the cake that caused such an eruption.

 

[MashTun-Kutcher]

Yep,
I put it on the yeast cake but I don't trust the cake to ferment my ipa all the way so I pitched the notty.

 

[flabyboy]

Yep,
I put it on the yeast cake but I don't trust the cake to ferment my ipa all the way so I pitched the notty.

Think the cake would do more than enough

 

[kanzimonson]

Nothing like an insane amount of overpitching to get zero lag time and a fermentation eruption. I wouldn't advise this in the future.

 

[MashTun-Kutcher]

Regardless, I don't trust it.

 

[kanzimonson]

1) Why not?
2) Why use it at all?

 

[wildwest450]

This thread should be called "bad advice on yeast pitching". Seriously bad.


_

 

[flabyboy]

This thread should be called "bad advice on yeast pitching". Seriously bad.

_

Are you saying the OP did the right thing pitching a dry packet of yeast on top of pitching directly onto the yeast cake? Not sure where you are coming from with your comment.

Seems like overkill to me. Why even pitch on the cake at all if you don't trust it.?

 

[azscoob]

According to MrMalty.com the proper pitching rate for a beer with an OG of 1.080 would be somewhere around 1.23 cups of slurry from a month old yeast cake, I think you massively overpitched by like 10x more yeast than you needed, not to mention you also added a packet of dry yeast.

If you want to read up on it there is some good info here on pitching rates.

 

[poley]

Nothing like an insane amount of overpitching to get zero lag time and a fermentation eruption. I wouldn't advise this in the future.

+1. Usually a yeast cake is overpitching all by itself. Then to add more yeast to that is why your fermentation went ape.

 

[mixedbrewer]

Why is it bad to have a furious ferment like this? What damage is done by over-pitching? Just curious...

 

[azscoob]

Why is it bad to have a furious ferment like this? What damage is done by over-pitching? Just curious...

Check out the link in my post above, interesting little read.

 

[Dog House Brew]

I can say Nottingham makes a fantastic IPA. Split my 16 gallon batch with Nottingham and SO-5. When I dyhopped the Notti batches tasted much more hoppy. The 05 batch was very bland, as thought it lost all flavor through the ferment. FG was the same.

 

[mccabedoug]

Regardless, I don't trust it.

I too am curious about this. Why on earth don't you trust a yeast cake to ferment a beer?

 

[jkreuze]

I too am curious about this. Why on earth don't you trust a yeast cake to ferment a beer?

Azcoob linked the discussion, here it is again

https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/

Unless your question is as to why someone would pitch yeast on top of a yeast cake.

Yeah, I have no idea why anyone would do that, either.

 

[kanzimonson]

I think that's what we all want to know - why MashTun-Kutcher doesn't trust the yeast cake.

I'm glad to see most people have come around to believing that pitching onto a cake is bad - I consider this possibly the worst sin in homebrewing... had some angry arguments on HBT in the past.

 

[flabyboy]

I'm questioning why he did both.

 

[ILuvIPA]

Come on everybody, lighten up on the new guy! He was just revved 'cause he got an ass kickin ferment.

Jake - welcome to the forum. Keep posting and keep experimenting. I hadn't really thought about the pros/cons of pitching on a cake. I learned from this. Azscoob - thanks for posting the link to Bob's thread. I had not seen that & it is indeed a good read.
Cheers

 

[mccabedoug]

Azcoob linked the discussion, here it is again

https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/

Unless your question is as to why someone would pitch yeast on top of a yeast cake.

Yeah, I have no idea why anyone would do that, either.

I am questioning why he did BOTH.

 

[smakudwn]

I am questioning why he did BOTH.

exactly!