Reusing a yeastcake, previous batch had phenols

Discussion in 'Homebrewing' started by memory, Apr 28, 2012.

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  1. memory

    memory Zealot (700) Oct 2, 2005 Pennsylvania

    I made a scotch ale from a starter but apparently underpitched as I had to shake the primary for a few days. Fermentation didn't take off strong until about day 4 or 5. I also used smoked cherrywood in that batch. Unfortunately I racked off the cake and bottled, so can't do a diacetly rest. Hoping after a year the Scottish ale yeast will help fade the bandaid.
    I plan on using the yeastcake today on a DIPA and IPA. I'm thinking the phenols from the previous batch shouldn't effect these as I don't think there is an infection.
    Thoughts?
    Thanks
     
    #1 memory, Apr 28, 2012
  2. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    I would pay the $8-10 for the piece of mind and use new yeast
     
    #2 LostTraveler, Apr 28, 2012
  3. memory

    memory Zealot (700) Oct 2, 2005 Pennsylvania

    I tasted the yeast and decided it's too funky and not worth the risk. Have some others in the fridge. S05 for Dipa and will try a Chimey yeast for a hoppy ipa and see what that's like.
     
    #3 memory, Apr 28, 2012
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Off the top of my head, I don't think you'll have enough yeast for both batches. If you want to throw the DIPA on top, go for it. If you want to do the IPA, take a scoop or two out of your trub and pitch. Maybe this is where a starter comes in.
     
    #4 inchrisin, Apr 29, 2012
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