Wyeast 2206

[Travisty]

I was thinking about it and is there any reason I cant use some of my current yeat cake make a starter with it on my stir plate and repitch it at high krausen?

Wouldn't this essentually be the same thing as pitching a new starter from a smack pack?

That might also give me a better idea on weather or not to repitch for the dopple bock as well.

That's pretty much exactly what I had done when I repitched from my batch of dunkel. It didn't turn out well for me. Though now that I think about it, I didn't discover my O2 stone was clogged until after the 2nd batch I made with that yeast so that was much more likely the problem.

[Quin]

I assume using a krausening starter of the 2206 in this beer would be preferable to champange yeast. What about using some saflager to finish it out?

Also I am assuming I should cool down to 50 before pitching in some new yeast.

Should I not use the yeast cake from this for my dopplebock then?

Ive never had problems with my aeration before, although this is probably the highest gravity lager I've done. Any recomendations for aerating the dopple bock I asume I would have the same problem given my current technique.

Yes a new pitch would be preferable to champagne yeast. I only mentioned champagne because it is a very tough yeast and will get in there and ferment any remaining fermentables. It will probably only ferment another 4-7 points so either yeast would be OK. Higher temp will be OK also. You won't get much flavor contribution out of the remaining 4-7 points fermentation.

I think it would be OK to use it for another pitch. Maybe pitch at a higher rate (like 25% more than Mr Malty). The optimum solution would be aerating with an aquarium pump or O2 cannister and a stone.

[Pharmbrewer]

Thanks for all the replys.

I'm going to give the repitch an active starter from the cake a go and also use the cake for my dopple bock since I probably wouldn't be able to make an appropriate starter for that anyway. we'll see what happens.

Anyone have any Idea how many mills of a slurry to put in a 1 liter starter for this? Should I use Mr Malty based on a gravity of 1.022 and let it go on the stirplate for 12 hours (or untill high krausen) then pitch?

[Pharmbrewer]

So I made a starter with some of the yeast cake ~50 ml of slurry in 1l on a stir plate and pitched it back in after about 12 hours. Waited 4 days saw some increase in activity the first couple of days then checked gravity. 1.020 . I'm writing it off as a bad mash schedule i.e. not long enough at 149 then up to 156= to many dextrans. Anyway It is still good so far and after lagering I'm sure it will be great. Just a little more filling.

I did repitch the slurry from this into my doppel bock. Damn is this yeast slow not only does it lag for a while but even getting up to high krausen just seems too take forever, it really is testing my patience. We'll see if the end results are worth the wait. If they are not I may be in the market for a different bock yeast.

Prost
PB