transfering into seconday question

[ernie00]

When I transfer the wort into the seconday do I leave all the sediment at the bottom of the bucket ?

thanks

 

[Got Trub?]

Yes. There is still plenty of yeast in suspension to finish fermentiing and cleaning up your beer.

GT

 

[davefleck]

or pitch the next brew right on that yeast cake and watch it take off fast!
and easy way to get a large starter for big beers

 

[krelin]

davefleck: I've been pondering doing something like that; how does the sanitation work for something like that? Is there a good way to sanitize/clean the rest of the fermenter around the yeast-cake? Should I be brewing another batch of the same beer? How many "generations" of yeast can you do this for?

 

[davefleck]

You really shouldn't need to sanitize the bucket as it's been sealed and hopefully had no infection from the previous batch. It's a bit more difficult to measure the OG of the new batch as you'll have a lot of yeast kicked up.

I'm not really sure how many generations you can get out of it but i wouldn't pitch more then a third batch on the same yeast cake just because of the volume of yeast you'll have in the bucket. There is some good extensive reading on here about "yeast washing" I've never bothered to do that. sometimes i'll just fill a cup into a mason jar and toss it sealed into the fridge to keep it around.

I just got in my stir plate so i might start washing yeast and keeping a bank on hand of options. Some will tell you the yeast changes after several generations but many breweries have used the same yeast for decades. They are washing it though...

 

[BackshoreJake]

The whole purpose of secondary is to get you beer off of the yeast cake. If left too long (a month or longer) the proteins and dead yeast cells decompose and release toxins into the beer. They won't ruin the beer- but they do taste bad.

 

[Revvy]

The whole purpose of secondary is to get you beer off of the yeast cake. If left too long (a month or longer) the proteins and dead yeast cells decompose and release toxins into the beer. They won't ruin the beer- but they do taste bad.

Wrong....it's not a magical 1 month and you have autolysis issue. People have successfully left there beers in primary for 6 months or more without ANY problems. That's an old-school believe that has been proven to be mostly a myth.

That's why many of us opt for a long primary and forgoe secondary. We find our beers actually improve from extended contact with the yeast.

Healthy yeast will not spontaenously die and release toxins in your beer.