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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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pedactyl
Joined: 01 Dec 2017 Posts: 38 Location: Seattle
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Link Posted: Fri Aug 09, 2019 1:50 pm Post subject: |
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Curious, did you end up just dumping the new beer on the old yeast, or do you still do a starter in this scenario?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Aug 09, 2019 2:01 pm Post subject: |
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I simply dumped the yeast into a couple of flasks when I kegged the first beer, let it settle out in the fridge, then dumped the yeast into the fermenters on top of the new beer.
A pic of the yeast settling out in the fridge: https://www.instagram.com/p/B0tZJl8H5TH/
No need to do a starter as the cell count is where I wanted it to be (both batches were the same gravity) and there was only a few days between kegging the first and pitching into the second so the drop in yeast count would have been minimal.
The new beer was fermenting within a few hours: https://www.instagram.com/p/B0wJEh3HQhx/
I don't often re-use yeast like this as it's pretty rare that I brew two things back to back that call for a similar yeast (in this case it was a German Lager and a German Pils - close to the same recipe with different hopping amounts). I will also only re-use if the first beer is somewhat clean (no hopping during fermentation, and not overly high gravity), and if the yeast is only kept for a few days. Usually I like the consistency of making starters so that the cell count and quality is more consistent batch to batch.
Cheers!
Kal
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