crispylopez
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- Jan 31, 2015
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I recently brewed a Schwartzbier using WLP029 German Ale/Kolsch yeast w/ a cool (58º) fermentation temp, per a post I read awhile back on Brulosophy. I actually did it once earlier this year for a Helles with great success — medalled twice w/ it, including a gold.
I want to reuse the yeast cake two more times. I'm just unsure if I should for what I want to do, because I'll be going from a lager style to an ale and back to a lager, necessitating a mild fluctuation of temperatures from one batch to the next.
To break it down:
• I want to rack onto the cake a RIS that I'm brewing this weekend, which I'll ferment a bit warmer at 65-66º
• Then I wanted to reuse it again for another batch of Helles in 3 weeks after racking the RIS to secondary (I'd clean the yeast w/ boiled and cooled water first, then ferment that Helles at 58º again)
So my questions:
1) is this a bad idea? Should I just collect a jar off the cake this weekend before I rack the RIS, clean that, then use it to build a starter to pitch on the Helles in 3 weeks?
2) if I do proceed with reusing the cake for the Helles, how would one go about lowering the temp back to 58 without putting the yeast to sleep? Would lowering it a degree per day keep it going (I worry about lowering the temp once the beer has fermented out)
Thanks for the input!
I want to reuse the yeast cake two more times. I'm just unsure if I should for what I want to do, because I'll be going from a lager style to an ale and back to a lager, necessitating a mild fluctuation of temperatures from one batch to the next.
To break it down:
• I want to rack onto the cake a RIS that I'm brewing this weekend, which I'll ferment a bit warmer at 65-66º
• Then I wanted to reuse it again for another batch of Helles in 3 weeks after racking the RIS to secondary (I'd clean the yeast w/ boiled and cooled water first, then ferment that Helles at 58º again)
So my questions:
1) is this a bad idea? Should I just collect a jar off the cake this weekend before I rack the RIS, clean that, then use it to build a starter to pitch on the Helles in 3 weeks?
2) if I do proceed with reusing the cake for the Helles, how would one go about lowering the temp back to 58 without putting the yeast to sleep? Would lowering it a degree per day keep it going (I worry about lowering the temp once the beer has fermented out)
Thanks for the input!
