General Category > Yeast and Fermentation

New Wort over an active yeast cake

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newrocset:
This weekend I'm planning on racking my current brew (Honey Basil Pale Ale) to a 2ndary or keg, and then dropping my newly brewed APA on top of the yeast cake existing in the primary...is this an OK thing to do, or am I asking for an infection?

I used this method on my most recent brew - I dropped a brown porter over the yeast cake created by my standard bitter, and got amazing results...I'm hoping to repeat these results with the pale ale, but wanted to get some feedback before brew day.

mainebrewer:
I'm assuming that the "basil" in the name of your beer indicates that you have or are going to add that herb.
Anyway, assuming that you didn't add basil to the primary fermentation, there won't be any major negative effect.
You might be over pitching, but if the original beer isn't infected, reusing the yeast cake won't infect the next one.

morticaixavier:
+1. but if you put basil in the boil or primary I don't think you will get away without basil flavour in the next beer. But I could be wrong.

mabrungard:
Hop flavor and bittering can be transferred via the yeast into the subsequent ferment.  Color and roastiness can also be transferred via the yeast.   I've pitched onto yeast cake before and it works well as long as you don't work from hoppy to malty or from dark to light beers.  I guess I would also avoid going from a spiced beer to non-spiced to avoid that flavor carry over.

ajk:
Smoke also carries over.

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