Yeast Cake Preservation

[The Pol]

Question:

I just racked my German Pils off a nice cake of w-34/70. I use a Winpak to ferment in, so it has an air tight threaded cap that I can place on it, and did, after racking.

I placed the sealed fermentor back in my freezer at 53F where it fermented out.

How long can I expect this yeast to be viable? Would I be better of placing it in a mason jar in the fridge? If so, why?

Seems like Id have a greater chance of infection by doing the transfer.

Just curious.

 

[remilard]

You will have to transfer it at some point anyway if you intend to measure it before reusing it.

 

[Synovia]

Is there a thin layer of beer over it? I'd worry about it "drying out" if not.


The only worry I'd have is the possibility of significantly overpitching, but I really doubt that would be an issue with a lager.

 

[The Pol]

You will have to transfer it at some point anyway if you intend to measure it before reusing it.

Nah, I wouldnt measure it, just ferment on the cake.

 

[The Pol]

Is there a thin layer of beer over it? I'd worry about it "drying out" if not.


The only worry I'd have is the possibility of significantly overpitching, but I really doubt that would be an issue with a lager.

Right right... I am really not worried about an overpitch. Next week I have another cake coming up too, I have a ton of w-34/70 laying around waiting on wort.