Yet Another Yeast Cake/Starter Question

[hbhudy]

I have a house pale ale that is a little hoopy in primary coming up on 2weeks. I wanted to know if I could simply snag about a quart of the yeast cake (Nottingham) and use this to make a quick start (just dump it into 2ltrs of weak wort) and give is a hech of a good shake (1 gallon jug). I am thinking this will rouse the yeast and get some growth after about 48hrs. I am not concerned about the hops from the pale ale as I am making an IPA with some of the same hops.

Any idea/comments?? I have read of others simply dumping pn the yeast cake, but I use my brew pale to help measure the runnoff from the mashtun and therefore need the pale (and obviously another one).

Thanks
HB.Hudy

 

[Dawgs47]

Not an expert here, but I think a quart of a yeast cake is over pitching. Try using this site: http://www.mrmalty.com/calc/calc.html to help you calculate how much slurry to pitch.

 

[1fastsedan]

If you can wait, I'd package the pale ale while you brew and just put the IPA directly on to the yeast cake.

 

[El_Exorcisto]

Just check mrmalty for the proper pitch rate. Then convert the ml to tablespoons, and use a sanitized tablespoon to harvest cake. No starter needed, since it is currently in a 5 gallon starter.

 

[hbhudy]

El_Exorcisto thanks for the advice. It looks like scooping up about 200ml would be plenty. If I guestimate this it is about half a pint of the yeast cake.

 

[KJohnson]

Yes but remember most of that is spent hops and dead yeast. Put in a bigger mason jar swirl and let the layers settle out maybe in fridge the very bottom lighter color yeast is what u want.