I have a hobgoblin II AG that i put into the bucket 48hrs ago. No signs of fermentation from the re=hydrated nottingham. The OG was 1.066 and today it was 1.062. I have an IPA i am about to move to secondary and was wondering if i could scoop out the Thames Valley ale yeast cake into a sterilized vessel and transfer it to my hobgoblin to get things going. What do you think?
re-using yeast
- Thread starter BullF-16
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Repitching isn't a bad idea after 48 hours with very little change. How has the TV yeast cake been stored?
scinerd3000
Well-Known Member
your gonna need maybe a quarter of the yeast cake in the bottom. I would wash the yeast before so you dont get cross contamination between the batches flavors.
Washing yeast - Home Brewing Wiki
Washing yeast - Home Brewing Wiki
it hasnt been stored. it has been in the fermenter for 9 days and i am transferring the IPA to secondary.
You should be fine then. I'd use 1/4 to 1/3 of that cake but be prepared for a furious fermentation if you do.
BTW, what temp are you fermenting at?
BTW, what temp are you fermenting at?
64 degrees at first, i have since let the temp come up to 68-70 to try to kick start it. I just popped the lid to take another grav reading and there is a very thin layer of Krauzen on top now, so i think i will wait a while.
If fermentation has finally kicked, that's good. I'd hold off pitching that yeast cake then. 70 is on the high side but still within range. If you can maintain a little cooler (68 as you suggested) it would be better and result in a cleaner tasting product. Be cautious about taking so many readings, though. The more you open the fermenter, the more you welcome the chances for an infected brew.
Glad I waited before re-pitching. this morning after 60 hr lag time, or at least signs of activity, the airlock is gurgling away.
After about 10 batches under my belt now, no 2 fermentations have been the same?
