What's your goal behind doing that? Unless you're pitching a butt load of yeast, it's just going to delay fermentation start.
If you have healthy yeast, pitch it just a few degrees below goal max ferment temp, and ramp it up. A homebrew batch should be done fermenting in 3-4 days, or you're either pitching too few yeast, poor health yeast, or too cold fermentation temps.
A fast ferment will lead to a cleaner, healthier product.
If you're not saving portions of your yeast cakes, your missing out. It's basically free yeast, and usually in better condition then anything in a package (so long as your sanitary practices are good.)
NurseWang
npub1gh…p4vdc
2024-03-11 00:36:54
in reply to nevent1q…wnld
Author Public Key
npub1ghmrn6qs59snxe56pcerxfgslqqdwd3zlnn07mqasq2l7s6fhrjsyp4vdcPublished at
2024-03-11 00:36:54Event JSON
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"content": "What's your goal behind doing that? Unless you're pitching a butt load of yeast, it's just going to delay fermentation start. \nIf you have healthy yeast, pitch it just a few degrees below goal max ferment temp, and ramp it up. A homebrew batch should be done fermenting in 3-4 days, or you're either pitching too few yeast, poor health yeast, or too cold fermentation temps. \nA fast ferment will lead to a cleaner, healthier product. \n\nIf you're not saving portions of your yeast cakes, your missing out. It's basically free yeast, and usually in better condition then anything in a package (so long as your sanitary practices are good.)",
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