Repitching onto yeast cake at low temperature?

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non.operational
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Repitching onto yeast cake at low temperature?

Post by non.operational » 3 years ago

Hello fellow Beer Nerds :geek:

Apologies if this question has come up before, but....

I am using the excellent WLP029 Kolsch yeast again, and will first be making a pale 'fruity' kolsch, then pouring new wort on the yeast cake to make a more malty, 'clean' Altbier.

I am keen to avoid the hassle and potential contamination of yeast washing. However, I was planning to drop the first Kolsch to a lager temp (~2℃) in my fermentation fridge, and would then like to dump 16℃ wort on top of the cake, for the 2nd beer.

My question is, would the change from 2 to 16℃ shock the yeast, and if so should I warm it up prior to repitching, or would this impair the effects of prior lagering (flocculation, smoothness, etc)?

Any input greatly appreciated,
Pete.


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Post by 2trout » 3 years ago

N.O.

So you are going to cold crash the Kolsch. Then reuse the yeast cake for the Altbier at lager fermentation temps correct?

I think you could cool the Kolsch to cold crash temp over a few days. Cool the Altbier wort to within a few degrees of your cold crash, pitch, and then over e few days warm the Fermenting Altbier to your preferred Lager Ferment temp. I ferment 50F(10C) for lagers, and then bulk lager as cold as I can when most fermentation is complete.

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Post by non.operational » 3 years ago

Thanks Trout. :salute:
Yes, that's exactly what I was asking. Good advice, I will cold crash, pitch low, then warm up.
Much appreciated,
N.O.


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Post by 2trout » 3 years ago

N.O.,

Move your temps over 48 + hours. Slow and steady is good for the yeast!

trout
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Post by Lemon » 3 years ago

I pitch onto yeast cakes for lagers, so that I have sufficient (possibly too much) yeast. I generally rack off the first lager yeast cake, originally pitched with 2 or so packets of liquid or dry yeast, then pour the fresh cooled wort on top of the remaining cake. I will only do this twice as the volume of yeast becomes unmanageable. I think that it would require washing etc to separate out unwanted material from the good yeast.
Lemon
Edit. I do this at Lager fermenting temps 10 - 12C

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