Hi guys,
I am Crash Chilling a Pale Ale I made two weeks ago, ready for my first kegged beer (Woohoo).
I fermented as normal, then racked it off the Yeast cake, into a secondary fermenter, and as mentioned, crash chilled it to drop out more Yeast.
My question is this:
There are a few millimeters of Yeast at the bottom of the Secondary Fermenter. Once I keg the beer, could I pitch a new cube of wort onto that Yeast?
I was wary of doing it on the Primary Yeast, as it would have been over pitching, but this Yeast cake has considerably less in it.
Your thoughts?
I am Crash Chilling a Pale Ale I made two weeks ago, ready for my first kegged beer (Woohoo).
I fermented as normal, then racked it off the Yeast cake, into a secondary fermenter, and as mentioned, crash chilled it to drop out more Yeast.
My question is this:
There are a few millimeters of Yeast at the bottom of the Secondary Fermenter. Once I keg the beer, could I pitch a new cube of wort onto that Yeast?
I was wary of doing it on the Primary Yeast, as it would have been over pitching, but this Yeast cake has considerably less in it.
Your thoughts?