Repitching Yeast

[Kenny the plumber]

I did a amber ale 2 days ago and it is happly fermenting away. I pitched a wyeast 1056.

I am doing the same brew for my brother today can I tap of 500ml and pitch into new brew?

Will this work and will it have enough yeast?

 

[razz]

G'day Kenny. You may wait a few more days. I would check the gravity first and wait until most or all of the ferment is over. That way you will have a large amount of yeast on the bottom, not suspended. Collect approx 1 cup of slurry and pitch that.

 

[Kenny the plumber]

thats what I would normally do but I'm impatient. I think I might rack the beer and put the new one straight in the fermenter with cake on bottom, that should work?

 

[mika]

A whole cake is a whole lot of over pitch. Doesn't pose too many dramas for the first re-pitch, except that the yeast can go nuts and drastically raise the fermenting temperature of your beer.

 

[sinkas]

and Acetaldehyde

 

[Kenny the plumber]

Ok Ill take 3/4 out befor hand
Thanks guys :beer:

 

[Damian44]

Sorry for OT.
I just purchased a WLP002 English ale. Could i pitch that too a 2.5l starter, than split that in half and than pitch one of the remaining halfs into a 2.5l starter for a brew?
Id need it to ferment 25l of 1.040 Wort. TYVM

 

[mika]

You'd be better pitching into a 1L starter, then split that into the 2.5L starter. For best yeast growth I think the next volume should be 5 times bigger than the current ?
You're not going to quite be able to achieve that with what you've got, but better to keep stepping the volumes up, if you can.

 

[Damian44]

Thanks mika. I just found this web page, just what i was looking for.



http://oz.craftbrewer.org/Library/Methods/...tStarters.shtml

 

[raven19]

You can grow up your yeast starters up to 10x typically in each step, i.e. 100ml, then 1L, etc...

2c.