Reusing yeast cake
What I was wondering, if I say, kegged the CAP i have, would I still be able to leave the fermenter with the yeast cake for a week or so before I pitch onto it? Or will I be risking it by doing this??
My thoughts are maybe the extra oxygen or something may stuff with it somehow? But im not sure...
Replies to This Discussion
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Permalink Reply by Andrew on
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Man that must have been some mutant yeast even if you did over-pitch!!! Yeast on Nitrous....
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Permalink Reply by Stu McKinlay on
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it was a "yeast cake" rather than "pitch"...
without looking back on records, I can't remember what the previous batch was but I remember it was three years ago... Think it was S05, 2nd gen, probably that S05 batch that everyone complained about ;-) A dangerous mix of acetaldehyde and ethyl acetate (I'd like to say "apples and pears" but that would be beyond a euphemism).
It was at ambient overnight temp, which would be 20c tops in Wellington.
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Permalink Reply by Mike Neilson on
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Temp control!!!!!!!!!!! Homebrewing 101 that one Stu hahaha.
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Permalink Reply by FatD on
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Just did a 20L batch and it's finishing tomorrow, can i pitch a 40 litre wort on the same yeast cake, or would i have to add another packet of dry yeast as well? Assuming i have 400ml of slurry..
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Permalink Reply by jt on
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www.mrmalty.com/calc/calc.html will tell you how much to use, excellent tool
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yer i went there, said about 260-300ml. just wondering what others experiences are.. weird how it could do double size batch.. cheers,
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I've used it a lot and I've found it accurate - my only problem is that I'm not so accurate with my own measurement of slurry ie the 83ml I require is more likely to end up being 85 or 90ml
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Permalink Reply by JackoNZ on
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Would you guys reuse s-05 yeast that has been fermented at 15c? It was 1 packet in 10L of 1.055. I think it should be ok but not sure if at that temp it's been too stressed?
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Permalink Reply by MrC on
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Would you guys reuse s-05 yeast that has been fermented at 15c?
Yes, I would. I don't re-use yeast that has been fermented at the high end of the fermentation range but I happily re-use yeast that has been fermented in the mid to low range and has kept fairly constant.
As a general rule I look for yeast derived off flavours in the beer and avoid re-using the yeast if I find any.
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Cheers Mr C, I'll harvest some of that yeast shortly and check for off flavours before reusing.
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I'll add a yes to that too. There's nothing wrong with 15c, it's in it's range and should be good!
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