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I've never used a yeast cake or salvaged yeast from primary before, but today I poured the slurry into a Pyrex cup instead of dumping it. I got 12 oz of a nice Belgian with which I'd made a smallish dubbel. It fermed cool and I had a large starter, so I think the yeast was probably healthy enough to go again.
Assuming I'd kept it covered and sanitary, would I just pour that into a fresh wort? Do you have to pre-treat a yeast slurry before pitching it again? I know some people just siphon a new beer on the entire cake, but if you're changing carboys, are there any specific things that must be done first? Thx.
Assuming I'd kept it covered and sanitary, would I just pour that into a fresh wort? Do you have to pre-treat a yeast slurry before pitching it again? I know some people just siphon a new beer on the entire cake, but if you're changing carboys, are there any specific things that must be done first? Thx.