Reusing Smoked beer yeast cake

Schlenkerla says there is no smoked malt in their Helles, it gets the smoke from the brewery. If they are cleaning after every brew, as is standard practice, where would it come in? My take is the yeast repitch, and maybe the filter.

 

I make a smoked coffee maple stout and after have washed. The yeast cake then reused the years for chocolate or Irish stouts. Don't remember any smoke taste.

 

It should be a malt-forward beer, just in case.

 

A www come on @inchrisin , don't you want smoky dipa?? Are you ready for cherry wood?

 

Schlenkerla uses the yeast from the Marzan to ferment the Hells. That is where the smoked flavor comes from.

 

Depends how smokey your first beer is and how smokey you want your second one.

 

Yes. There would be plenty of carryover.

 

I LOVE Schlenkerla Helles. It's always amazed me that a beer can taste that smokey without smoked malt being added.

 

I just tapped a keg of brown ale that was fermented with yeast from an IPA. I only used a 60 minute hop addition in this beer. The yeast gave my beer the flavor of a five minute hop addition.

 

Jim,

I have read discussions where folks state that flocculating yeast will ‘strip’ hop aroma/flavor. It would appear that this is borne out with your experience here?

Cheers!

 

The world's not ready.

 

I am not sure of anything. All I can tell you is the IPA had a ton of hop flavor and aroma and the yeast from that batch smelled like a fruit farm. Take care.