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General Category => Yeast and Fermentation => Topic started by: cfleisher on July 23, 2011, 11:38:43 pm

Title: Straining direct onto trub
Post by: cfleisher on July 23, 2011, 11:38:43 pm
Has anyone tried straining wort directly onto the trub from a prior batch? (Same fermenter, which contains the yeast from a just-bottled batch.) I'm about to bottle a Saison and am very happy with how the yeast has performed, so I plan on using it again. I was wondering if I would be OK to pour a second Saison (slightly different recipe) directly into the fermenter of the previous one -- no additional sanitation of the bucket, which would have been emptied for bottling just a few hours prior.

It'd make for a busy day, to be sure, but I thought that it might avoid risk of contamination if I cut back on the steps for saving the yeast.
Title: Re: Straining direct onto trub
Post by: Malticulous on July 23, 2011, 11:54:26 pm
Dumping onto a cake is seriously over pitching. It might not be so good for a saison. You may not get the yeast character you want. Scooping half of it out might work better. I generally just repitch 1/2 cup to one cup of slurry. It's not hard to dump the cake into a jar, clean and sanitize the fermanter and pitch the correct amount of slurry.

But yes, it's been done before.
Title: Re: Straining direct onto trub
Post by: nateo on July 24, 2011, 05:36:47 am
I'd probably use 1/4 of the yeast cake if you're brewing another batch of similar gravity. The only time I'll use a whole cake is if I jump from a small beer (1.040-ish) to a big beer (1.100+).
Title: Re: Straining direct onto trub
Post by: jeffy on July 24, 2011, 06:34:22 am
If you do go ahead with your plan and put the fresh wort directly onto the yeast, be prepared for a very fast and raucous fermentation.  If you don't have much head space you may lose some beer.
Yes, I have done this lots of times, but the advice above about transferring into a sanitized jar, letting it settle and using a portion of the clean layer of yeast is a better idea.
Title: Re: Straining direct onto trub
Post by: tom on July 24, 2011, 08:34:34 am
Check out Jamil's www.mrmalty.com Yeast Pitching Calculator for the proper amount of yeast to repitch.

For Big Beers I try to pitch on an entire yeast cake.  But you have to control the fermentation temperature.
Title: Re: Straining direct onto trub
Post by: cfleisher on July 24, 2011, 11:26:33 am
Thanks guys. These are great suggestions. I think I'll just scoop out the trub and repitch it.
Title: Re: Straining direct onto trub
Post by: 1vertical on July 28, 2011, 07:45:22 am
I just did this with a Saison, It went very fast and intense...and got warm and I thought
I may have made a headache beer.  It finished and was VERY cloudy. It will spend
considerable time in secondary before It even gets sampled....just FWIW....

I wish I would have washed some of the yeast from the cake now....in hindsight.