maltMonkey
Well-Known Member
In another thread I had mentioned how I like to pitch onto yeast cakes from previous batches, and Bob pointed out that I have been overpitching so I would like to start measuring my slurry using the mr malty calculator.
Here's how I would like to approach this: a day or two before brewing I would like to go ahead and either bottle or transfer to secondary the batch that is sitting on the yeast cake I want to reuse. I have a large mason jar that I will put mL marks on. I will dump the entire cake (including left over beer) into the sterilized jar, put the lid on, and keep in the fridge. The day of brewing, I will siphon out and dump as much of the top-sitting yeast as I need to in order to bring the contents of the jar to the proper pitching level (using the calculator). Then the jar will be left at room temp to warm up over the course of the 6-7 hour brew session.
Anyone see anything wrong with this approach?
Here's how I would like to approach this: a day or two before brewing I would like to go ahead and either bottle or transfer to secondary the batch that is sitting on the yeast cake I want to reuse. I have a large mason jar that I will put mL marks on. I will dump the entire cake (including left over beer) into the sterilized jar, put the lid on, and keep in the fridge. The day of brewing, I will siphon out and dump as much of the top-sitting yeast as I need to in order to bring the contents of the jar to the proper pitching level (using the calculator). Then the jar will be left at room temp to warm up over the course of the 6-7 hour brew session.
Anyone see anything wrong with this approach?