So, I brewed a blonde ale on Friday and all went really well. Fermentation is starting to slow down so I was thinking of checking gravity soon. But, I did not really check my schedule very well and was planning on bottling and brewing my next batch, a pale ale, next weekend. Well, that messed up because I now have to work overtime. So, long story short, the blonde is going to sit on the yeast in the fermenter until the weekend of the 12th. I am 99% sure it isn't going to hurt anything as I have left beer in the fermenter for that amount of time before. It will be sitting at about 66 degrees or so. I guess my question is more of the yeast. As long as it is sitting with beer on it, and it is at that temp, my plan was to use it the next day after bottling the current batch that weekend. Still a good plan? If I have to, I can make a starter but my lone attempt at that did not work out too well. I do want to try again because I feel that is a part of the process I need to learn. As always, any input is appreciated.
Sometimes scheduling just doesn't work out
- Thread starter redrocker652002
- Start date
Help Support Homebrew Talk:
I would not make a starter, but I would pitch 3/4 cup instead of a half cup.
Or 50% more than you otherwise would if you could brew on time.
The only disclaimer is that when I repitch from the bottom of the fermenter, there's almost no trub or hops mixed in with the yeast. If you have a lot of trub in the fermenter, you might not get the same results.
Your taking about ale yeast, right?
Or 50% more than you otherwise would if you could brew on time.
The only disclaimer is that when I repitch from the bottom of the fermenter, there's almost no trub or hops mixed in with the yeast. If you have a lot of trub in the fermenter, you might not get the same results.
Your taking about ale yeast, right?
Yes. BRY97. No dry hops on this one so it should be pretty clean.
Yeah, man. If you had a good fermentation that finished strong, and the yeast is not under pressure, it will be shockingly viable under there for 6 weeks.
Cool. It seemed to be very active in days 2 and 3.
I don’t mind big over pitches and haven’t tasted any negative effects from doing so.
I’d let it ride, wait until you have time to brew then do a keg and brew day in one. While you’re brewing, rack from the fermenter to the keg then pitch your pale ale onto the entire yeast cake. I’m lazy, simple and an average taster, so YMMV.
I’d let it ride, wait until you have time to brew then do a keg and brew day in one. While you’re brewing, rack from the fermenter to the keg then pitch your pale ale onto the entire yeast cake. I’m lazy, simple and an average taster, so YMMV.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I like to swirl the entire cake up and pour into a 2 L beaker, set the timer for 15 min then pour off the liquid into a qt jar and leave the sediment behind. I use a jar that has 1/2 cup measures molded into it.
To be honest, that is what I had intended to do. It will be more of a game time decision. I will have a mason jar at the ready just in case.
So, as I am understanding what you are saying, the sediment at the bottom is not the yeast? I am a bit confused on your post, but I am sure it is me.
The sediment is heaviest, so will settle first. Usually only takes a few minutes. The yeast is not as heavy, and is mixed in, so will take a little longer to settle. After 15 minutes, the yeast won't have settled yet. I've rinsed yeast many times. When you do that, the bottom layer is darker trub, the middle layer is white, and is much-cleaner yeast, and the liquid on top is just that: liquid.
I pour off the remaining beer, then scoop out all but about a cup (less if its a week old, more if its 3 weeks old) with a long sanitized spoon. I always aim for a (more or less) correct pitch rate because I'm always looking for expression of the yeast character in my English ale. Might not make any difference, but I've never experimented.
Make bread with the other 80%.
The really super extra easy method is top cropping, but it only works with certain yeasts. Top cropped yeast is unbelievable. White, clean, dense, and ready to dominate. A quarter cup will ferment your next batch with a vigor that nothing else matches.
Make bread with the other 80%.
The really super extra easy method is top cropping, but it only works with certain yeasts. Top cropped yeast is unbelievable. White, clean, dense, and ready to dominate. A quarter cup will ferment your next batch with a vigor that nothing else matches.
I will have to look into the top cropping idea. If it is better then it might be worth it. Thanks.
