BeerBorg

i use dry yeast, i used to wash yeast, recently i have been pitching on a yeast cake, one packet of yeast $4-$5 can ferment how many batched?
i have only pitched one time on several batches, i am going to use a packet of bry-97 for the third time next week.
doing the yeast cake thing is better than washing storing yeast, thats my story and i am sticking to it.

anyone else pitch multiple times on the same left overs?



going to do another 10 gallon batch next week, half on used bry-97, 3rd time, and half on US-05 2nd time.
this might be the first year that my pipeline will be full before the dog days of summer get to southeast texas.

brewon

I've only pitched on yeast cake once but I'm thinking you can do this 3-4 times depending on the size of the beer.
I've pretty much gone to making a starter twice the size I need and pitching half while saving the other half for the next beer then I'll do the same thing again about 5 times. That way, I have fresh yeast without any trub or possible off flavors though I've never had a problem with that.

I have pitched 5 times on 05 yeast and I swear it gets better tasting at 4 or 5 times. I have no science to back this up and there are to many variables to know for sure but I'm the guy at the brew shop that hardy ever buys yeast. brew and save that's my motto. P.S. I only use 1/2 the cake.

Does BRY-97 take off faster the second time you use it? I really like that stuff but it is a very slow starter.

Going to pitch two planned batches on some WL Kolsch yeast in the next few days. I've got it in a gallon jar in the fridge with pre boiled water right now.

I remember trying to wash some of this about a year ago and this yeast settles out funny/upside down or something. We never did use it back then though, can't remember why.

I pitched one of my Free Wort Project beers on 2 cups of slurry for the first time a while back and it was crazy happy, hopefully we will get the same results for these next two.

Because this is a current conversation on yeast, im asking this question. I have a washed US-05 from a Blond Ale I racked to a secondary yesterday, not exactly sure what is going to be brewed tomorrow but, how much of the yeast "cake" that settles out in the mason jar gets pitched on a 5'er?

Depends on the size of your jar. When I'm pitching slurry, I'll scoop 2 measuring cups full from the yeast cake in the fermenter and pitch it into the new beer. Hope this gives you a size scale. It's over pitching, but that's better than under pitching.

Yes, I'll scoop up some of the older fermented beer.
Yes, I'll scoop up some old dead yeast cell.
Yes, I'll have crazy mad fermentation with great beer as a result.

Inkleg wrote:Depends on the size of your jar. When I'm pitching slurry, I'll scoop 2 measuring cups full from the yeast cake in the fermenter and pitch it into the new beer. Hope this gives you a size scale. It's over pitching, but that's better than under pitching.

Yes, I'll scoop up some of the older fermented beer.
Yes, I'll scoop up some old dead yeast cell.
Yes, I'll have crazy mad fermentation with great beer as a result.

That's pretty much what plan on doing as well but I'll pitch half of the slurry for my 2.67 gallon batch and the other half on the next one.

I don't do 5 gallon batches but doesn't one of the yeast calculators do slurry amounts?