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Date: 31 Oct 2006 10:44:34
From: Gerard Eberlein
Subject: Yeast cake revisited
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Well I'm taking the risk and so far so good, actually too good if that's
possible. It's 1028 yeast from the 1.074 milder IPA I did 10 days before. OG
was 1.093 on this one pitched at wort temperature 65F put in a 61F fridge
and it had 1" of krausen on it in 5 hours. After 18 hours I had tons of
krausen almost clogging my 1" blowoff hose and a wildly swirling "yeast
monkey" lava lamp show going. Never seen such an active ferment before. As
for the final taste I guess time will tell if the yeast were to stressed or
mutated but it's at almost 48 hours and still going strong. I'll update
about it again when I rack to dry hop and sample it.
Gerard
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Date: 31 Oct 2006 16:53:33
From: John 'Shaggy' Kolesar
Subject: Re: Yeast cake revisited
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On Tue, 31 2006 10:44:34 -0500, <dormouse@charter.net > wrote:
> Well I'm taking the risk and so far so good, actually too good if that's
> possible. It's 1028 yeast from the 1.074 milder IPA I did 10 days before. OG
> was 1.093 on this one pitched at wort temperature 65F put in a 61F fridge
> and it had 1" of krausen on it in 5 hours. After 18 hours I had tons of
> krausen almost clogging my 1" blowoff hose and a wildly swirling "yeast
> monkey" lava lamp show going. Never seen such an active ferment before. As
> for the final taste I guess time will tell if the yeast were to stressed or
> mutated but it's at almost 48 hours and still going strong. I'll update
> about it again when I rack to dry hop and sample it.
I'm betting that it'll turn out fine. :)
John.
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Date: 31 Oct 2006 12:04:45
From: Gerard Eberlein
Subject: Re: Yeast cake revisited
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrnekf04r.6o4.spam@weizen.shagg.net...
> On Tue, 31 2006 10:44:34 -0500, <dormouse@charter.net> wrote:
> > Well I'm taking the risk and so far so good, actually too good if that's
> > possible. It's 1028 yeast from the 1.074 milder IPA I did 10 days
before. OG
> > was 1.093 on this one pitched at wort temperature 65F put in a 61F
fridge
> > and it had 1" of krausen on it in 5 hours. After 18 hours I had tons of
> > krausen almost clogging my 1" blowoff hose and a wildly swirling "yeast
> > monkey" lava lamp show going. Never seen such an active ferment before.
As
> > for the final taste I guess time will tell if the yeast were to stressed
or
> > mutated but it's at almost 48 hours and still going strong. I'll update
> > about it again when I rack to dry hop and sample it.
>
> I'm betting that it'll turn out fine. :)
>
>
> John.
Yea I think it will be fine too, only bad thing that happened is I had to
cut the fridge down to 57F cause at 61F the wort started pushing to 69F It's
under control now at a nice 66F wort temp. Never seen that temp difference
in ambient vs. wort temp before.
Gerard
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Date: 31 Oct 2006 19:17:48
From: John 'Shaggy' Kolesar
Subject: Re: Yeast cake revisited
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On Tue, 31 2006 12:04:45 -0500, <dormouse@charter.net > wrote:
> Yea I think it will be fine too, only bad thing that happened is I had to
> cut the fridge down to 57F cause at 61F the wort started pushing to 69F It's
> under control now at a nice 66F wort temp. Never seen that temp difference
> in ambient vs. wort temp before.
Most of it has to do with how active the fermentation is. When you pitch
on a yeast cake you usually get a *really* active primary, as you noticed.
This has the side effect of pushing the temps way up there.
John.
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Date: 31 Oct 2006 15:41:35
From: Gerard Eberlein
Subject: Re: Yeast cake revisited
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrnekf8ja.6o4.spam@weizen.shagg.net...
> On Tue, 31 2006 12:04:45 -0500, <dormouse@charter.net> wrote:
> > Yea I think it will be fine too, only bad thing that happened is I had
to
> > cut the fridge down to 57F cause at 61F the wort started pushing to 69F
It's
> > under control now at a nice 66F wort temp. Never seen that temp
difference
> > in ambient vs. wort temp before.
>
> Most of it has to do with how active the fermentation is. When you pitch
> on a yeast cake you usually get a *really* active primary, as you noticed.
> This has the side effect of pushing the temps way up there.
>
>
> John.
Someone told me a yeast cake pitch will ferment out faster than just a small
pitch. Any truth to this?
Gerard
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Date: 31 Oct 2006 21:14:52
From: John 'Shaggy' Kolesar
Subject: Re: Yeast cake revisited
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On Tue, 31 2006 15:41:35 -0500, <dormouse@charter.net > wrote:
> Someone told me a yeast cake pitch will ferment out faster than just a small
> pitch. Any truth to this?
Yes, usually. The lag time should be *much* shorter and generally the
fermentation will be more active since the yeast are starting right off
the bat with a large healthy population. Fermenting faster is what causes
the extra heat to be created.
John.
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