Yeast Cake (Marzen -> Helles)
#1
Posted 07 June 2009 - 08:44 PM
#2
Posted 07 June 2009 - 08:48 PM
I honestly have done it once recently, and had no ill effects. I went from maibock to pilsner 1.068 to 1.055, I know it's not recommended, but I did it and had no problems.I brewed a marzen (OG rougly 1.060), and I'd like to brew a helles using the same yeast (2206), with OG ~ 1.052. Can I directly pitch the fresh wort on that cake?Will the color be a problem? Is going to a lower-gravity beer a bad idea?aaron
#3
Posted 07 June 2009 - 08:57 PM
#4
Posted 07 June 2009 - 09:02 PM
#5
Posted 07 June 2009 - 09:25 PM
1.060 is only .003 high by BJCP standars for an Oktoberfest / marzenI wouldn't pitch on the whole cake, that's crazy talk. Only pitch what you need. That'll give you the best flavor profile.And that's one ####ing high OG for a Maerzen.
#6
Posted 07 June 2009 - 09:59 PM
It's also within the BA styleguides for "German Märzen", but "German Oktoberfest/Wiesen (Meadow)" maxes out at 1.056.1.060 is only .003 high by BJCP standars for an Oktoberfest / marzen
#7
Posted 09 June 2009 - 10:01 AM
What's the best way to "guess" how much yeast is appropriate? I've used Mr. Malty to figure starter volume, but here I'm sort of going in reverse. Is there a good approximation for figuring yeast concentration, or something like that (assuming I use Mr. Malty's calculator to figure how many billions of yeast cells I need, I'll need to figure out how much yeast that is, in volume, right?)aaronI wouldn't pitch on the whole cake, that's crazy talk. Only pitch what you need. That'll give you the best flavor profile.
#8
Posted 09 June 2009 - 11:00 AM
You could take a general stab at it with the guidelines the calculator gives you on the slider for yeast slurry concentration. If there's more water present and the yeast is suspended, go more to the thin side. If it's compact slurry with little liquid, go to the thick side. Should be good enough.What's the best way to "guess" how much yeast is appropriate? I've used Mr. Malty to figure starter volume, but here I'm sort of going in reverse. Is there a good approximation for figuring yeast concentration, or something like that (assuming I use Mr. Malty's calculator to figure how many billions of yeast cells I need, I'll need to figure out how much yeast that is, in volume, right?)aaron
#9
Posted 10 June 2009 - 10:41 AM
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