New Wort over Yeast Cake

Discussion in 'General Brewing Discussions' started by Frankenbrewer, May 20, 2020.

  1. Frankenbrewer

    Frankenbrewer Well-Known Member

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    #1 Frankenbrewer, May 20, 2020
    Last edited: May 20, 2020
    Tell me if you guys ever done this. I have a session IPA in my new Ss Brewtech fermentor ready for the keg. Before I keg it I plan to brew another IPA and pour that wort right into the fermentor once i have racked to a keg. I am going to try and drain the kettle into the fermentor thru the hole in the top so to cut down on exposure. Am I nuts?

    BTW I'm going from 5.6% ABV to 9.7% ABV in the process.
     
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  2. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    I've never done this but it sounds doable. You are going to a significantly higher gravity beer so, you probably aren't over pitching, and you are going from IPA to IPA. I assume hops are same or similar. You probably wouldn't want to go from a West Coast IPA to a New England IPA.
     
  3. thunderwagn

    thunderwagn Well-Known Member

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    I've done it with lagers quite often. I have a conical and close the valve to isolate the yeast, then clean the rest of the fermenter. Add the wort and open the valve and Wala! Lots of good lager yeast for a good fermentation.
     
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  4. J A

    J A Well-Known Member

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    As long as everything is squeaky clean, it's a great way to brew!!
     
  5. Mark Farrall

    Mark Farrall Well-Known Member

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    Planning to do that soon. The Schwarzbier is finishing up now and getting ready for a Baltic Porter for the next iteration.
     
  6. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    I've done it before, I usually just dump the yeast from my cleaner brews into a sanitized pickle jar, from there I split it up into pints for lager yeast and 1/2 pints for ale yeast. Just pull a jar out of the yeast fridge night before I brew and dump it into the primary on top of the fresh wort.
     
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  7. Frankenbrewer

    Frankenbrewer Well-Known Member

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    It sounds like what I plan to do will not work unless the fermenter is cleaned. What am I missing here?
     
  8. Mark Farrall

    Mark Farrall Well-Known Member

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    It will work. Just depends on your OCD, cleanliness and timings. Some people like to change fermenters but plenty of people don't.

    For my next batch I'll probably grab the yeast cake and put in a 5 litre fermenter just to give me the flexibility on when I'll brew.
     
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  9. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Between COVID-19 hand washing and beer brewing washing and sanitizing, my hands are dry as plywood. I'm really good with part of brewing.
     
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  10. Herm_brews

    Herm_brews Well-Known Member

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    Don’t forget bread making as part of the hand desiccation process.
     
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  11. Zambezi Special

    Zambezi Special Well-Known Member

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    I've done it with throwing applejuice on the old trub and it worked fine
     
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  12. Zambezi Special

    Zambezi Special Well-Known Member

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    #12 Zambezi Special, May 21, 2020
    Last edited: May 21, 2020
    Duplicate post.
    Sorry
     
  13. Blackmuse

    Blackmuse Well-Known Member

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    I've done it many times! Just did it this past weekend - from an American lager to a porter. Yeast took right off! Works well.
     
  14. Nosybear

    Nosybear Well-Known Member

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    I've been using an old bread machine. Works great!
     
  15. Frankenbrewer

    Frankenbrewer Well-Known Member

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    A couple of hours ago I pour my new batch on the yeast left in the fermentor. Its working already.
     
  16. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Update...vigorous activity for 2 1/2 days, but then nothing. I'll check the gravity. If it's still high should I re-pitch some yeast to keep it moving downward?
     
  17. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    I wouldn't. Two and a half days of vigorous activity sounds pretty good. I'm sure your gravity will show a large drop but, it will continue to slowly drop over the next week or two.
     
  18. Herm_brews

    Herm_brews Well-Known Member

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    I love the process, so I have taken to gloving my battered hands when working with bread. Gloved hands are essential when I sanitize during the brewing and bottling process. Unfortunately, my hands are a battleground, due to eczema.
     
  19. Herm_brews

    Herm_brews Well-Known Member

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    I pitched yeast slurry from a previous batch when I brewed 4 weeks ago. Fermentation kicked off quickly, and was vigorous for a few days, then slowed as krausen dropped out. Now, 4 weeks later, there is still some bubbling of the airlock, and the sporadic rise of trub on a bubble, but the beer is clearing nicely. I want to use the yeast slurry from that batch for the next, so I need to plan a bottling and brewing day.
     
  20. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I just checked the gravity. its down to 1.020 from 1.080. I think Ill dry hop it tonight for 3 to 5 days and see what happens
     

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