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nottingham yeast cake

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sucanushie

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Joined
Nov 14, 2010
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Location
Halifax
Hi Guys,

I have a newb question.

I have always just used a new pack of yeast for every brew.

I have a brew that's ready to rack to a secondary and plan to brew a new batch on the same day. From what I read I just rack into the secondary like normal and then when the new wort is chilled put it in the bucket with the yeast cake close the lid and let it go.

I have a Centennial Blonde coming out of the primary and plan on brewing Edworts Haus Pale ale.

Will the Haus have any weird taste from the blonde?
 
I would recommend only using part of the cake. I typically only use about 1/4 of a cake. As noted previously, using a whole cake, it will take off real quick; better fix a blow-off tube to it.
 
Like Calder says....the last time I did that, I got exposive fermentation with only half the cake...and lost a half gallon or more. Fix a big blow-off tube.
 
Quick question... If I take the yeast cake and put it into jars... about how much to I put in each jar? And then when I'm ready to pitch to I pitch 1 or 2 jars?
 
search on the "Yeast Washing Illustrated" thread. Good stuff if you're going to start a Yeast Ranch.
 
And as to the off flavors... not going to happen. Even if you put the pale ale on to a stout cake, you would be hard pressed to note any impact.

I did this before Bob chided me into just scooping out the yeast and pitching in a sanitized fermenter instead of being lazy and pitching unto a cake. Which I did 6 times in a row.
 
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