I've currently got a 1.040 OG Coopers clone in the fermenter that I only used a single 60 minute hop bittering addition with.
I plan on making a 1.055-1.060 OG IPA and pitch onto that yeast cake. I want to save some of the yeast cake in a jar for future use.
How much of that yeast cake should I leave behind in the fermenter? I know this yeast needs a bigger pitch rate than most but I don't want to over pitch to the point of causing a loss in flavour.
I plan on making a 1.055-1.060 OG IPA and pitch onto that yeast cake. I want to save some of the yeast cake in a jar for future use.
How much of that yeast cake should I leave behind in the fermenter? I know this yeast needs a bigger pitch rate than most but I don't want to over pitch to the point of causing a loss in flavour.