OK to dump yeast head in to next brew?

[Jimmy321]

I mashed an AG wheat beer and pitched Danstar Munich yeast last night.

Just checked it and there is a 2" white fluffy yeast head on the go, I will be making another wheat beer tomorrow so can I just add the yeast head to the next beer?

If so how much should I add, just a ladle or two or as much as possible?

 

[RobWalker]

you would be better to wait until it's done fermenting then pitch directly onto the trub at the bottom. that'll almost guarantee a quick active ferment. not sure if the top works...someone else will know more.

 

[Jimmy321]

I read on the malt millers site...

Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top.

So i thought I might be able to transfer some over...

 

[lukehgriffiths]

I was just thinking of refusing yeast too... On holiday two weeks so figured I would do another once the current one ferments.
Have a beer fermenting away with some reclaimed yeast. I know a lot of people mention pitching on the trub... What is the best system for this?
Do I pitch straight onto the dregs of my last brew? Or do I clean the FV/swirl the dregs and tip into a clean FV. Currently brewing a bitter thinking of doing a pale next .

 

[graysalchemy]

I have just skimmed some yeast of a bitter got about 2L of froth i think this would be ideal to pitch into a new beer straight away, but I haven't got one to pitch it into :lol: :lol: .

Never tried it but I would probably say yes if you use enough.

 

[oz11]

you would be better to wait until it's done fermenting then pitch directly onto the trub at the bottom. that'll almost guarantee a quick active ferment. not sure if the top works...someone else will know more.

Not strictly true. Top cropping is a tried and trusted method to get the healthiest yeast. The trub is certainly viable but given the amount of debris (hence the term trub) you are wrong to put someone off top cropping.

If you pitch on the whole of the yeast cake you will be greatly over pitching, a short lag time isn't necessarily good. Source? Why, the yeast book, of course.

 

[graysalchemy]

Oz may we have page numbers and line references for that source :rofl:

I agree top cropped yeast taken after a few days is probably the best source of yeast.

I also agree over pitching will result in shorter lag and thus less ester precursors which isn't good for English ales.
:thumb:

 

[oz11]

Oz may we have page numbers and line references for that source :rofl:

You may indeed... I would point my obviously learned friend to page 1, and not stop reading until he reaches the last page.


Then I would suggest he reads it again.

And again.

:hat:

 

[graysalchemy]

Thankyou my learned freind I have already done that but perhaps it about time on refreshes ones acquaintance with said publication.
:hat: :hat:
:rofl:

 

[Jimmy321]

Thanks for the info Oz.

If all goes to plan I'm going to try this by spooning some of the yeast head in to a sanitized pyrex jug and see what settles and take it from there as to not over pitch.

 

[oz11]

Visit Mr Malty. Around 100ml is normally recommended for a 23L ale around 1045OG.

 

[Jimmy321]

Excellent, I will use that when I have my OG and collected wart.

 

[Jimmy321]

It worked well, only managed to get about 120ml of foamy yeast head which settled to about 1 - 2mm of white yeast layer as the Danstar Munich yeast has done most of the fermenting within 48 hours.

Mixed it with 300ml of wort and added it to the new brew and it's bubbling away nicely this morning.

Saved a few quid and it was just as good as using a starter.