Author Topic: color contributions from dark yeast slurry  (Read 611 times)

Offline gman23

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color contributions from dark yeast slurry
« on: September 22, 2014, 04:19:16 PM »
I have a porter fermenting now with s04. I would like to transfer my next batch directly onto the yeast slurry. I will not be rinsing the yeast. If I rack off as much of the beer from the yeast, how much will the color of the next batch be affected? I realize that I should go light to dark when reusing yeast but I had to get the porter brewed. 

I haven't decided what I will brew yet but I might do my oat pale ale which is roughly 7 SRM.
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Offline erockrph

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Re: color contributions from dark yeast slurry
« Reply #1 on: September 22, 2014, 04:25:25 PM »
Not to cop out, but I think it's a lot of "It depends". I'd try to leave as little of the beer as possible from the initial batch. Maybe even rack off some of the top layer that you'd normally leave behind to a waste bucket, to try to clear off the cake as much as possible.
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Offline gman23

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Re: color contributions from dark yeast slurry
« Reply #2 on: September 22, 2014, 04:28:36 PM »
Yeah that was kind of my plan.

I am not too worried about it just more curious than anything. If I was doing something that had to be very light colored then I might feel different but if it ends up slightly darker it shouldn't be an issue...
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Offline dmtaylor

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Re: color contributions from dark yeast slurry
« Reply #3 on: September 22, 2014, 04:29:35 PM »
I have done this before with a Dortmunder that turned out a deep copper color because the yeast came from a porter or stout.  I entered my dark Dort into a competition as an ESB and it took 2nd or 3rd.  Crazy, I know, but that was also about 10 years ago before some people knew better.  Still put a grin on my face though.   ;D
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Offline a10t2

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Re: color contributions from dark yeast slurry
« Reply #4 on: September 22, 2014, 05:53:30 PM »
Unless the second beer is several times the volume of the first, it would be over-pitching to use the whole yeast cake anyway. I'd measure out what you actually want/need, and then you shouldn't have any issues.
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Offline gman23

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Re: color contributions from dark yeast slurry
« Reply #5 on: September 22, 2014, 05:55:46 PM »
Unless the second beer is several times the volume of the first, it would be over-pitching to use the whole yeast cake anyway. I'd measure out what you actually want/need, and then you shouldn't have any issues.

Not too worried about that either. I have done this many times without issue. What are the effects of overpitching?

I am normally under pitching when using liquid yeast...
« Last Edit: September 22, 2014, 05:58:39 PM by goschman »
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Offline morticaixavier

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Re: color contributions from dark yeast slurry
« Reply #6 on: September 22, 2014, 05:58:42 PM »
Unless the second beer is several times the volume of the first, it would be over-pitching to use the whole yeast cake anyway. I'd measure out what you actually want/need, and then you shouldn't have any issues.

Not too worried about that either. I have done this many times without issue. What are the effects of overpitching?

at best, boring ale with little to no yeast character. at worse a beer that works so fast the yeast eat everything before they get a chance to clean up after themselves leaving behind acetaldehyde (fresh cut green apples)
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Offline denny

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Re: color contributions from dark yeast slurry
« Reply #7 on: September 22, 2014, 05:58:51 PM »
Unless the second beer is several times the volume of the first, it would be over-pitching to use the whole yeast cake anyway. I'd measure out what you actually want/need, and then you shouldn't have any issues.

Not too worried about that either. I have done this many times without issue. What are the effects of overpitching?

For one thing, the possibility of increased esters.
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Offline gman23

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Re: color contributions from dark yeast slurry
« Reply #8 on: September 22, 2014, 06:13:26 PM »
Good to know. Thanks!
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

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Up Next: Maibock, Braunbier