Hi knowledgable beer folk. Brewing our second AG tomorrow, and bottling the first one too! I want to try using some of the yeast cake for the next ferment. But am not sure about exactly what I should do.
Both brews are almost the same, and it's a smack pack of 1056 in the fermenter.
I've been reading the threads about yeast farming and rinsing, but is this necessary for reusing straight away. We are probably going to No Chill it and pitch the next day.... Although i do have an immersion chiller, but haven't used or thought about the logistics of using it yet.
Can I just use the mr malty yeast calculator, grab a (properly sterilised) jar and scoop the right kind of quantity in, then chuck the little yeasty beasts in the fermenter at pitching temp? If I do this, do I keep it in the fridge or just leave it out? Currently the fermenter is in cc at almost zero degrees, so I guess the yeast will need some time to warm up again.
I thank anyone in advance for any advice. This place is an amazing resource for newish brewers like me.
Both brews are almost the same, and it's a smack pack of 1056 in the fermenter.
I've been reading the threads about yeast farming and rinsing, but is this necessary for reusing straight away. We are probably going to No Chill it and pitch the next day.... Although i do have an immersion chiller, but haven't used or thought about the logistics of using it yet.
Can I just use the mr malty yeast calculator, grab a (properly sterilised) jar and scoop the right kind of quantity in, then chuck the little yeasty beasts in the fermenter at pitching temp? If I do this, do I keep it in the fridge or just leave it out? Currently the fermenter is in cc at almost zero degrees, so I guess the yeast will need some time to warm up again.
I thank anyone in advance for any advice. This place is an amazing resource for newish brewers like me.