Why Not to Pitch On Your Yeast Cake

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

bzwyatt

Well-Known Member
Joined
Jun 5, 2009
Messages
451
Reaction score
31
Location
SoCal
Several is 5-7, I guess, so I'm curious how often and how long you been brewing to have made 500 batches of beer.
 

masonsjax

Well-Known Member
Lifetime Supporter
Joined
Apr 3, 2009
Messages
3,215
Reaction score
651
Location
Frederick, MD
I stopped counting after 40 or so batches. I've been brewing for around 7 or 8 years and for many of those I brewed on average once/week, often two batches per brewday. I'd say I've brewed somewhere between 300 and 400 all grain batches.
 
Joined
Jun 17, 2015
Messages
6
Reaction score
0
My bad.....yeast cake is just a big starter, just too big.....reason for moving to mason jar is to reduce starter size.....
 
Last edited:
Joined
Dec 11, 2015
Messages
8
Reaction score
0
But do you really get autolysis in a 5-6 gallon batch? That wasn't addressed in this thread.
 

Onthebrew

Active Member
Joined
Oct 1, 2016
Messages
31
Reaction score
3
as a relatively new brewer i have never repitched yeast- for me its just another variable that could go wrong so use fresh. however i am brewing a pale ale tomorrow and have no yeast. i do have another pale ale that i am about to rack so can re-use that yeast.

as this will be the first time i think its safer for me to just rack on the full yeast cake- the reason being i feel the bigger danger is me playing around with the yeast cake and making mistakes- causing an infection or something.

i guess i am looking for someone to say- yes go ahead- best bet for someone unsure in what they are doing!
 

Denny

Well-Known Member
Lifetime Supporter
Joined
Jun 4, 2005
Messages
5,544
Reaction score
1,067
Location
Eugene
as a relatively new brewer i have never repitched yeast- for me its just another variable that could go wrong so use fresh. however i am brewing a pale ale tomorrow and have no yeast. i do have another pale ale that i am about to rack so can re-use that yeast.

as this will be the first time i think its safer for me to just rack on the full yeast cake- the reason being i feel the bigger danger is me playing around with the yeast cake and making mistakes- causing an infection or something.

i guess i am looking for someone to say- yes go ahead- best bet for someone unsure in what they are doing!
Sure, go ahead....you'd do a bit better to only use part of it, but using it all isn't a significant mistake. I remember the first time I reused one...I was literally sweating as I put the beer on it! Now, it's standard practice for me to save a yeast slurry into a few containers for later reuse.
 

ericbw

Well-Known Member
Joined
Dec 11, 2012
Messages
3,592
Reaction score
1,224
as a relatively new brewer i have never repitched yeast- for me its just another variable that could go wrong so use fresh. however i am brewing a pale ale tomorrow and have no yeast. i do have another pale ale that i am about to rack so can re-use that yeast.

as this will be the first time i think its safer for me to just rack on the full yeast cake- the reason being i feel the bigger danger is me playing around with the yeast cake and making mistakes- causing an infection or something.

i guess i am looking for someone to say- yes go ahead- best bet for someone unsure in what they are doing!
I think it depends on the yeast and style. Yeast make aromas and flavors while reproducing - with a giant yeast cake, there is no reproduction needed. So if it's a neutral ale yeast (US-05, WLP001, etc.), then sure. But if it's something more estery, then you might get less of it.

But I would probably swirl it up and pour some of it off at least (into a sanitized or sterilized jar to save). You can always throw away that jar of yeast later.
 

ajinfante

Member
Joined
Oct 10, 2017
Messages
6
Reaction score
3
So if taking out a few pints of the yeast cake for later use, do you swirl it up in the fermenter first? I almost always dry hop so there's lots of leftovers in the cake, so repitching on top (if doing a similar style) is fine with me.

Just wondering if the swirling is necessary or will the slurry removed and the remainder in the fermenter be pretty much the same concentration of materials without swirling?
 
Top