In the past I have brewed a beer by just pouring fresh wort into a fermenter with a yeast cake from the previous brew
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Brewed up a hefeweizen Thursday last week and now yesterday, friday a dunkelweizen. Used a new pouch of imperial stefon for the hefe, harvested nice creamy yeast from the krausen last weekend and pitched around 100ml in the dunkelweizen yesterday.
The pouch started after 4 hours and the harvested yeast surprised me because the tilt showed gravity changing after 4 hours. I love that as it makes the cost of a pouch of liquid the same as I usually pay for 2 packets of dry. I had been concerned that the 100 ml would be enough. Shouldn't have worried.
Question is if this is unique to hefeweizen yeast or do others take off as quickly?
.
Brewed up a hefeweizen Thursday last week and now yesterday, friday a dunkelweizen. Used a new pouch of imperial stefon for the hefe, harvested nice creamy yeast from the krausen last weekend and pitched around 100ml in the dunkelweizen yesterday.
The pouch started after 4 hours and the harvested yeast surprised me because the tilt showed gravity changing after 4 hours. I love that as it makes the cost of a pouch of liquid the same as I usually pay for 2 packets of dry. I had been concerned that the 100 ml would be enough. Shouldn't have worried.
Question is if this is unique to hefeweizen yeast or do others take off as quickly?