Hi all,
I plan to bottle a 5 gallon batch of Brown Ale on Saturday, and to avoid trying to do too much in one day, I am planning to brew a 3.5 gal batch of Barleywine one Sunday. I would like to try and use the yeast cake from the Brown Ale (Wyeast 1056) for the Barleywine.
Will it be OK to leave the yeast cake overnight in the fermentation bucket instead of pitching into it right away?
If so, is there an ideal temperature to store it at overnight?
I plan to add a little bit of distilled water to the cake while it sits overnight. Is that necessary?
I could also take some of the cake and store it in a mason jar overnight to be used the next day. This would allow me to better clean the fermentation bucket. Is this a better option?
I have used mrmalty's calculator and have a rough idea of the quantity of slurry i will need. I don't plan to use all of the cake/slurry in either case.
Thanks for any input.
I plan to bottle a 5 gallon batch of Brown Ale on Saturday, and to avoid trying to do too much in one day, I am planning to brew a 3.5 gal batch of Barleywine one Sunday. I would like to try and use the yeast cake from the Brown Ale (Wyeast 1056) for the Barleywine.
Will it be OK to leave the yeast cake overnight in the fermentation bucket instead of pitching into it right away?
If so, is there an ideal temperature to store it at overnight?
I plan to add a little bit of distilled water to the cake while it sits overnight. Is that necessary?
I could also take some of the cake and store it in a mason jar overnight to be used the next day. This would allow me to better clean the fermentation bucket. Is this a better option?
I have used mrmalty's calculator and have a rough idea of the quantity of slurry i will need. I don't plan to use all of the cake/slurry in either case.
Thanks for any input.