• Please visit and share your knowledge at our sister communities:
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

Pitching yeast cake from a freshly finished Irish Red

Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

syvmn

Well-Known Member
Joined
Sep 4, 2007
Messages
62
Reaction score
7
I'm planning on brewing an American Wheat in the next few days and want to use the US-05 yeast that's currently sitting on the bottom of my cold crashed Irish Ale.

After reading through a few things my plan is to pitch 1 - 1.5 cups of slurry into my new wort.

My question is if I should do a simple washing of the yeast before pitching, or just use raw slurry?
 
I don't know what's the downside to having trub in your pitch, as you're going to have trub in there anyway. I am a supporter of foregoing any washing and just repitching slurry.
 
There was only an ounce of tettnang in the Red, so I can't imagine there will be much in there. I think I'll just go with strait slurry.

Do you think a cup is good for my ~1.052 Wheat?
 

Latest posts

Back
Top