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Re-using a yeast cake.

Post #1 made 14 years ago
by 2trout
So Im curious about this technique Ive seen mentioned around the discussion boards. What is the "yeast cake", and how does one re-use it?
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
    • BME Brewer With Over 5 Brews From United States of America

Post #3 made 14 years ago
by stux
The yeast cake is the yeast at the bottom of the fermenter. If you repitch it only pitch a portion of it or you will massively over pitch
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #4 made 14 years ago
by shibolet
i highly recommend top cropping as apposed to reusing yeast from a yeast cake. you get healthier yeast with a lot less trub and dead cells in the slurry.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #5 made 13 years ago
by 2trout
Thanks guys,

I was hopping that maybe I could just toss a new batch of wort into my fermenter when the previous batch was done :blush:
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
    • BME Brewer With Over 5 Brews From United States of America

Post #6 made 13 years ago
by shibolet
2trout wrote:Thanks guys,

I was hopping that maybe I could just toss a new batch of wort into my fermenter when the previous batch was done :blush:
Not a good idea. you could try yeast washing. it's not too hard to do.
it really depends on what yeast your using. if you're doing dry yeast, i wouldn't bother reusing it. just get another packet.
Last edited by shibolet on 15 Sep 2011, 21:14, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #7 made 13 years ago
by hashie
2trout wrote:Thanks guys,

I was hopping that maybe I could just toss a new batch of wort into my fermenter when the previous batch was done :blush:
Absolutely nothing wrong with doing this, I did it for years with no ill effects.
Last edited by hashie on 16 Sep 2011, 06:09, edited 5 times in total.
"It's beer Jim, but not as we know it."

Post #8 made 13 years ago
by mordantly
best to rinse the viable cells from the trub (everything else).you can put fresh wort on top of the just emptied fermenter if youu want. rinsing is super eary so try it, whether you use the rinsed yeast or not..
MoRdAnTlY [Mr. Wolf '91 - '11]

Post #9 made 13 years ago
by BobtheBrewer
Absolutely nothing wrong with doing this, I did it for years with no ill effects.[/quote]


I've thought about doing just that but have always been put off by the thought of all the crap stuck around the top of the fermenter. I got caught short for yeast today and was going to do it but at the last minute decided to dip about 400 ml out of the just drained fermenter and put it in a fresh one then poured the contents of my cube onto that. I really hope that it works because I hate the thought of tossing $25 bucks worth of brew out.

Post #10 made 13 years ago
by stux
That should work fine, and is a great way to go, as you won't be massively overpitching which is what you would be doing if you just pitched on top of the previous yeast cake
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12
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