| Author |
Message |
    
Jordan West (206.27.153.31)
| | Posted on Thursday, March 11, 2004 - 04:50 am: | 
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I saved the yeast cake from my previous batch by pouring it into a sanitized growler and putting it in the fridge. It's about a pint of solid yeast in there. What's the best way to reactivate it?
Here's what I plan to do:
Bring it back up to room temp and add a cup of 1.040 boiled/cooled wort to reactivate, pitch at high krausen. I've done tons of starters but have never reactivated this large of one. Is this sufficient to reactivate this amount? |
JimTanguay (206.63.252.209)
| | Posted on Thursday, March 11, 2004 - 05:05 am: |
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if it's less than 2 weeks old I'd just pitch it into your new batch after warming it up. Otherwise I'd add a qt of 1.040 wort and make a starter. |
Bill Pierce (24.141.129.137)
| | Posted on Thursday, March 11, 2004 - 12:41 pm: |
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Covered with beer (any beer) and refrigerated, the yeast is good for two weeks, as Jim says. After that I recommend using it to make a starter so that the yeast is healthy and active when you pitch it. |
Gene Declue (65.148.45.164)
| | Posted on Thursday, March 11, 2004 - 03:06 pm: |
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How do you know when the non-yeast part stops and the yeast starts. I've got an oatmeal stout in primary and would like to save the yeast cake. |
Bill Pierce (24.141.129.137)
| | Posted on Thursday, March 11, 2004 - 03:10 pm: |
|
Gene, don't worry about the trub. Rack the beer off the yeast cake and siphon the chilled wort directly into the fermenter. To me, yeast washing is very largely unnecessary and introduces more chance of contamination. Now it's true that I might consider washing the yeast from a stout if I were reusing it for a really light colored beer such as a cream ale, for example. |
Brews and Views Archive 2004