Question about reusing yeast IPA to Imperial IPA

[mckay75]

Hi Folks...I just finished my first all grain recipe...Yooper's Dogfish Head 60 Min IPA this past weekend and just picked up the goods to attempt an Imperial IPA next week (https://www.homebrewtalk.com/f69/imperial-ipa-93196/). I was thinking about pitching the Imperial IPA on the yeast cake from IPA. The OG of the IPA was 1.062...would you recommend reusing the yeast where I'm bordering on a higher gravity with the first IPA or should I just go ahead a make a starter?

Thanks!

 

[prrriiide]

Hi Folks...I just finished my first all grain recipe...Yooper's Dogfish Head 60 Min IPA this past weekend and just picked up the goods to attempt an Imperial IPA next week (https://www.homebrewtalk.com/f69/imperial-ipa-93196/). I was thinking about pitching the Imperial IPA on the yeast cake from IPA. The OG of the IPA was 1.062...would you recommend reusing the yeast where I'm bordering on a higher gravity with the first IPA or should I just go ahead a make a starter?

Thanks!

I guess you could always cook up a gallon or so of 1.035 DME wort and pour it onto the cake to give the yeasties a little snack to nosh on.

 

[Brulosopher]

I would!

 

[Brulosopher]

I would!

Sorry... I would... just pitch on the cake

 

[mckay75]

Awesome! Thanks for the quick replies! I knew I could count the homebrewtalk crew!!

Love this forum!

 

[chezzesteak]

Just pitch on cake. Way enough yeast down there.

 

[PseudoChef]

Why not to pitch onto your yeast cake.

Harvest the yeast, rinse it, and pitch the recommended amount. Then, clean, and re-sanitize the fermentor.

 

[Alphonso]

Why not to pitch onto your yeast cake.

Harvest the yeast, rinse it, and pitch the recommended amount. Then, clean, and re-sanitize the fermentor.

This is exactly what you should do.

Although to be honest, I would also probably just pitch onto the cake (or a portion of the cake) being that its an IPA to IIPA

 

[mckay75]

Thanks guys! I acquired some jars last night...so I'm going to rack the IPA and then wash the yeast. Would brewing the next night be too soon to use the washed yeast?

 

[PseudoChef]

Just check the amount you get from it - if you have enough, it'll be perfect. If not, step up the morning of brew day appropriately.

When I repitch a slurry, I take some of the wort from the beer I'm making (this is on brewday) dilute it to 1.040, if needed, and then boil separately (because it'll be faster), cool, and pitch on the slurry to wake it up. Generally, by the time my brewday is over, the yeast is active and ready to be pitched.

Just one method out of many.

 

[mckay75]

that sounds like a great idea! Thanks!

 

[Alphonso]

Just check the amount you get from it - if you have enough, it'll be perfect. If not, step up the morning of brew day appropriately.

When I repitch a slurry, I take some of the wort from the beer I'm making (this is on brewday) dilute it to 1.040, if needed, and then boil separately (because it'll be faster), cool, and pitch on the slurry to wake it up. Generally, by the time my brewday is over, the yeast is active and ready to be pitched.

Just one method out of many.

+1

although I don't usually dilute. I guess my own wacky theory is that the yeast go through their adaptive phase and are ready to rock when you throw them in. Also, since I've started doing this (waking up and pitching at high krausen) I've noticed reduced lag times.