Author Topic: Straining direct onto trub  (Read 873 times)

Offline cfleisher

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Straining direct onto trub
« on: July 23, 2011, 10:38:43 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.
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Offline Malticulous

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Re: Straining direct onto trub
« Reply #1 on: July 23, 2011, 10:54:26 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.
« Last Edit: July 23, 2011, 10:59:30 PM by Malticulous »

Offline nateo

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Re: Straining direct onto trub
« Reply #2 on: July 24, 2011, 04:36:47 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+).
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Online jeffy

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Re: Straining direct onto trub
« Reply #3 on: July 24, 2011, 05:34:22 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.
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Offline tom

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Re: Straining direct onto trub
« Reply #4 on: July 24, 2011, 07:34:34 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.
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Offline cfleisher

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Re: Straining direct onto trub
« Reply #5 on: July 24, 2011, 10:26:33 AM »
Thanks guys. These are great suggestions. I think I'll just scoop out the trub and repitch it.
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Offline 1vertical

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Re: Straining direct onto trub
« Reply #6 on: July 28, 2011, 06:45:22 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.
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