Author Topic: Why Quick Start on Yeast Cake?  (Read 258 times)

Offline ultravista

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Why Quick Start on Yeast Cake?
« on: April 20, 2014, 08:22:18 PM »
I brewed batch # 1 on 03/24, left it on the yeast at 42-44F for the last two weeks to clear. The beer was on the yeast cake (WLP530) for a month.

Today I brewed batch # 2. Transferred batch # 1 to the keg, put it back into the refrigerator, and worked on # 2. Same malt bill, hops, etc.

Due to an error on my part, the beer entering the carboy was about 83F. I hit it with O2 for about 60 seconds, and let it settle before putting it into the refrigerator.

Within 10 minutes of the 02, and approximately 20 minutes after transferring from the keggle, it began to start fermenting. I thought it was residual O2, or perhaps CO2 from the cake. Nope, it started fermenting.

Is this common for pitching on a cake, near immediate start. Lag time was 20 minutes or less.

Offline a10t2

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Re: Why Quick Start on Yeast Cake?
« Reply #1 on: April 20, 2014, 11:08:44 PM »
Over-pitching combined with high pitching temperature, yeah, that sounds reasonable. Although my first guess would still be CO2 coming out of the cake once it was agitated.
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