Pitching on top

[duskb]

I thought I had read somewhere on here that dumping wort on top of the trub of an fresh batch is fine, in fact I've been doing it off an on for about a year now. Somewhere I recall someone saying that when you put wort on top of old trub that you should "go darker" (light ale to dark, etc.)

How important is that? I'm planning on doing two batches of Wit and reusing the same yeast/fermenter for both batches.

 

[Special Hops]

The reason for that is of you Have yeast/ turb from a stout and pitched a pale ale on that you will get coloring and flavoring from the leftover stout turb.

The other way around is not nearly as big an issue.

 

[tv187u]

The reason for that is of you Have yeast/ turb from a stout and pitched a pale ale on that you will get coloring and flavoring from the leftover stout turb.

The other way around is not nearly as big an issue.

So yes, using the same yeast cake for the same style beer is very ideal.

 

[duskb]

The reason for that is of you Have yeast/ turb from a stout and pitched a pale ale on that you will get coloring and flavoring from the leftover stout turb.

The other way around is not nearly as big an issue.

Go it, thanks for the help!

 

[Zamial]

I am going to suggest you wash the yeast. It is simple and you have way less issues that way.

More things to consider just pitching onto a yeast cake:
- You are over pitching in almost every instance.
- You want to not only be concerned with color but gravity and the amount of hops used. Always go lighter color, lower gravity and less hoppy 1st and step it up OR just wash the yeast...

The gravity effects the yeast cells and hop oils will attach to the cell walls as well.

In wheat beers the quantity of yeast cells at pitch will effect the flavor profiles as much as the temp it is fermented at.