ECY Bug County yeast cake

Discussion in 'Homebrewing' started by BeerDunson, Dec 19, 2014.

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  1. BeerDunson

    BeerDunson Zealot (516) Jul 20, 2012 Ohio
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    I have had a sour fermenting for what will be one year on 12/21, I was wondering if I would be able to brew another batch and rack on top of the bug county yeast cake. Any help is greatly appreciated!
    Cheers!
     
    #1 BeerDunson, Dec 19, 2014
  2. mbbransc

    mbbransc Initiate (0) Mar 24, 2009 North Carolina

    That's my plan. You'll need to include some fresh sacch yeast.
     
    #2 mbbransc, Dec 19, 2014
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  3. BeerDunson

    BeerDunson Zealot (516) Jul 20, 2012 Ohio
    Trader

    O
    Ok cool. Any type of yeast in particular?
     
    #3 BeerDunson, Dec 19, 2014
  4. OddNotion

    OddNotion Pooh-Bah (1,915) Nov 1, 2009 New Jersey
    Pooh-Bah

    My guess is that you'd be fine with anything neutral. I am sure US-05 would work just fine.
     
    #4 OddNotion, Dec 19, 2014
  5. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    If you want more funk I would go with a Belgian strain. The Brett eats and converts esters and phenols into the more well know Brett characteristics. It will still add funk if you use a clean fermenting ale yeast, but not as much.
     
    #5 jbakajust1, Dec 19, 2014
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  6. BeerDunson

    BeerDunson Zealot (516) Jul 20, 2012 Ohio
    Trader

    Thanks guys!
     
    #6 BeerDunson, Dec 20, 2014
  7. GeoSteve

    GeoSteve Initiate (0) Aug 11, 2014 Maryland

    A sacch strain with low attenuation will leave a bit more in the way of munchies for the bugs in the ECY cake.
     
    #7 GeoSteve, Dec 20, 2014
  8. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    I do it all the time. So yes.
     
    #8 Daemose, Dec 21, 2014
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