# Yeast cake at bottom of primary **URL:** \ **Category:** Ingredients\ **Created:** [April 11, 2016, 8:49pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988 "2016-04-11T20:49:09Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![war2112](https://avatars.discourse-cdn.com/v4/letter/w/8e7dd6/32.png) [@war2112](https://forum.homebrewersassociation.org/u/war2112)\ **Post date:** [April 11, 2016, 8:49pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/1 "2016-04-11T20:49:09Z")
Hello all, I’m a new brewer. I bottled my first batch of pale ale 4 days ago after fermentation had ceased in the primary (12 days). So now just letting it carbonate and age in the bottles. Anyway, that big old yeast cake at the bottom of the primary. That’s what it looked like anyway, a big cake. Anything you can do with that? I have seen something about starters so that’s why I am asking. Of course, I dumped this already but wondering about in the future. Thanks, ---
**Author:** ![euge](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/euge/32/5060_2.png) [@euge](https://forum.homebrewersassociation.org/u/euge)\ **Post date:** [April 11, 2016, 9:03pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/2 "2016-04-11T21:03:24Z")
I almost always dump it. The cake can be a source of yeast however. There’s just better methods of extending yeast than reusing a tired old cake. Good ways and not so great ways to do it as well. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 11, 2016, 9:05pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/3 "2016-04-11T21:05:27Z")
I pretty much always save and reuse the slurry in the bottom of my fermenters.  I pour it into 2-3 sanitized containers and keep them in the fridge.  If I reuse within maybe 2-3 weeks, I just pour one of the containers in.  If it’s much longer than that, I’ll use a portion to make a new starter. ---
**Author:** ![pmorrissette](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/pmorrissette/32/2952_2.png) [@pmorrissette](https://forum.homebrewersassociation.org/u/pmorrissette)\ **Post date:** [April 11, 2016, 9:06pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/4 "2016-04-11T21:06:45Z")
Actually a yeast cake from a mid-gravity pale ale would be a great candidate to repitch. Just leave a little beer at the bottom of the fermentor, and use it to swirl up the yeast. Let it sit for about 5 minutes, then pour 1/3 to 1/2 the volume into the next batch of wort. That’s exactly what I’ve been doing with my current culture of Wyeast 1450, which is now on it’s 4th batch. ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [April 11, 2016, 10:20pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/5 "2016-04-11T22:20:35Z")
Another vote for reusing, following Denny’s approach. You can also use the whole cake and ferment the next batch on it, but unless you’re moving to a much bigger beer that’s going to be a big over-pitch.  But the first few times I reused yeast that’s how I did it. To save it for later, I like to use Rubbermaid beverage containers.  If they build too much pressure, the top pops open. ---
**Author:** ![SPAMR](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/spamr/32/7096_2.png) [@SPAMR](https://forum.homebrewersassociation.org/u/SPAMR)\ **Post date:** [April 12, 2016, 12:53am UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/6 "2016-04-12T00:53:07Z")
> [@denny](#): > > I pretty much always save and reuse the slurry in the bottom of my fermenters.  I pour it into 2-3 sanitized containers and keep them in the fridge.  If I reuse within maybe 2-3 weeks, I just pour one of the containers in.  If it’s much longer than that, I’ll use a portion to make a new starter. I’ve been considering this. Any link or pictures so I can see this in more detail? How do you know the cell count when you pitch into your next brew? That’s what has me scared/nervous. Thank you as always! ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [April 12, 2016, 1:12am UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/7 "2016-04-12T01:12:26Z")
> [@SPAMR](#): > > > [@denny](#): > > > > I pretty much always save and reuse the slurry in the bottom of my fermenters.  I pour it into 2-3 sanitized containers and keep them in the fridge.  If I reuse within maybe 2-3 weeks, I just pour one of the containers in.  If it’s much longer than that, I’ll use a portion to make a new starter. > > I’ve been considering this. Any link or pictures so I can see this in more detail? > > How do you know the cell count when you pitch into your next brew? That’s what has me scared/nervous. > > Thank you as always! You can use 1.2 x 10e9 p/mL as a guide for repitching slurry ---
**Author:** ![pmorrissette](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/pmorrissette/32/2952_2.png) [@pmorrissette](https://forum.homebrewersassociation.org/u/pmorrissette)\ **Post date:** [April 12, 2016, 1:16am UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/8 "2016-04-12T01:16:26Z")
FWIW, I’ve taken S. Cerivisiaa’s “Yeast are like Nuclear Weapons” statement to heart. So far, pitching healthy, active yeast in any reasonable quantity has yet to produce bad results. I’ve yet to ever actually worry about cell counts or use a pitching calculator. ---
**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\ **Post date:** [April 12, 2016, 12:22pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/9 "2016-04-12T12:22:37Z")
Yes, as you get more experienced and brew more regularly you are definitely going to want to reuse that yeast. I usually start with a low gravity 5 gallon “starter beer” and then I will continue to use that yeast in from batch for up to 7-10 generation or until I hit a gravity that is high enough to be unhealthy for the yeast. ---
**Author:** ![SPAMR](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/spamr/32/7096_2.png) [@SPAMR](https://forum.homebrewersassociation.org/u/SPAMR)\ **Post date:** [April 12, 2016, 2:33pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/10 "2016-04-12T14:33:09Z")
> [@](#): > > You can use 1.2 x 10e9 p/mL as a guide for repitching slurry Great - so 20/ML would be 240 billion cells? (if I understand correctly) ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [April 12, 2016, 2:36pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/11 "2016-04-12T14:36:40Z")
No. 24B. 200 mL would be 240B. ---
**Author:** ![SPAMR](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/spamr/32/7096_2.png) [@SPAMR](https://forum.homebrewersassociation.org/u/SPAMR)\ **Post date:** [April 12, 2016, 2:38pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/12 "2016-04-12T14:38:35Z")
> [@majorvices](#): > > Yes, as you get more experienced and brew more regularly you are definitely going to want to reuse that yeast. I usually start with a low gravity 5 gallon “starter beer” and then I will continue to use that yeast in from batch for up to 7-10 generation or until I hit a gravity that is high enough to be unhealthy for the yeast. The current batch in my fermentation bucket is 1.060. Do you recommend using this for my next batch? ---
**Author:** ![pmorrissette](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/pmorrissette/32/2952_2.png) [@pmorrissette](https://forum.homebrewersassociation.org/u/pmorrissette)\ **Post date:** [April 12, 2016, 3:08pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/13 "2016-04-12T15:08:54Z")
My first use of the 1450 culture I mentioned above was for a 6.2%ish beer. Seemed to work just fine. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [April 12, 2016, 3:10pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/14 "2016-04-12T15:10:00Z")
+1.  You can re-use yeast from a 1.060 beer with no worries. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 12, 2016, 3:24pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/15 "2016-04-12T15:24:25Z")
> [@SPAMR](#): > > > [@denny](#): > > > > I pretty much always save and reuse the slurry in the bottom of my fermenters.  I pour it into 2-3 sanitized containers and keep them in the fridge.  If I reuse within maybe 2-3 weeks, I just pour one of the containers in.  If it’s much longer than that, I’ll use a portion to make a new starter. > > I’ve been considering this. Any link or pictures so I can see this in more detail? > > How do you know the cell count when you pitch into your next brew? That’s what has me scared/nervous. > > Thank you as always! How do I know the cell count? I don’t and I don’t worry about it!  I simply know that there’s enough fresh yeast that it will work.  A lot of that is due to the experience of almost 500 batches.  More comes from the experience if knowing that homebrewers worry too much about stuff that doesn’t matter all that much! The process of saving slurry is so simple that I’ve never bothered to document it.  I use 1/2 gal. plastic tubs with snap on lids.  That way, if the yeast continues fermenting, it simply lifts the lid and doesn’t blow up a glass container!  Sanitize the containers and lids.  When you rack your beer for packaging, leave a little beer behind so you can use it to swirl up the slurry.  Sanitize the lip of your fermenter and pour approximately equal amounts into each container.  Snap on the lids, put in the fridge, and you’re done! ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 12, 2016, 3:24pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/16 "2016-04-12T15:24:55Z")
> [@](#): > > FWIW, I’ve taken S. Cerivisiaa’s “Yeast are like Nuclear Weapons” statement to heart. So far, pitching healthy, active yeast in any reasonable quantity has yet to produce bad results. I’ve yet to ever actually worry about cell counts or use a pitching calculator. THIS^^^^^ ---
**Author:** ![SPAMR](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/spamr/32/7096_2.png) [@SPAMR](https://forum.homebrewersassociation.org/u/SPAMR)\ **Post date:** [April 12, 2016, 3:31pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/17 "2016-04-12T15:31:11Z")
> [@denny](#): > > I pretty much always save and reuse the slurry in the bottom of my fermenters.  I pour it into 2-3 sanitized containers and keep them in the fridge.  If I reuse within maybe 2-3 weeks, I just pour one of the containers in.  If it’s much longer than that, I’ll use a portion to make a new starter. I’ve been considering this. Any link or pictures so I can see this in more detail? How do you know the cell count when you pitch into your next brew? That’s what has me scared/nervous. Thank you as always! [/quote] How do I know the cell count? I don’t and I don’t worry about it!  I simply know that there’s enough fresh yeast that it will work.  A lot of that is due to the experience of almost 500 batches.  More comes from the experience if knowing that homebrewers worry too much about stuff that doesn’t matter all that much! The process of saving slurry is so simple that I’ve never bothered to document it.  I use 1/2 gal. plastic tubs with snap on lids.  That way, if the yeast continues fermenting, it simply lifts the lid and doesn’t blow up a glass container!  Sanitize the containers and lids.  When you rack your beer for packaging, leave a little beer behind so you can use it to swirl up the slurry.  Sanitize the lip of your fermenter and pour approximately equal amounts into each container.  Snap on the lids, put in the fridge, and you’re done! [/quote] Love it - thanks denny. Sounds like I need to relax and stop worrying about the micro details. I’m just so new that I am afraid of dumping a batch due to negligence!  :o ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 12, 2016, 3:57pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/18 "2016-04-12T15:57:12Z")
> [@SPAMR](#): > > Love it - thanks denny. > > Sounds like I need to relax and stop worrying about the micro details. I’m just so new that I am afraid of dumping a batch due to negligence!  :o Oh, I totally remember that feeling.  Let me give you a piece of advice…never forget that it’s only beer.  It’s not cancer research!  You will sometimes make a bad batch…we’ve all done it  Sometimes it’s an obvious flaw, sometimes it’s a beer you just don’t like.  Whatever…dump it, move on and brew again.  It’s only beer and you can always make more.  Concentrate on learning and those times will happen less and less frequently.  But it’s a hobby, man, and it HAS to be fun.  Don’t stress.  It’s only beer. ---
**Author:** ![dilluh98](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/dilluh98/32/3437_2.png) [@dilluh98](https://forum.homebrewersassociation.org/u/dilluh98)\ **Post date:** [April 12, 2016, 4:16pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/19 "2016-04-12T16:16:26Z")
> [@denny](#): > > > [@](#): > > > > FWIW, I’ve taken S. Cerivisiaa’s “Yeast are like Nuclear Weapons” statement to heart. So far, pitching healthy, active yeast in any reasonable quantity has yet to produce bad results. I’ve yet to ever actually worry about cell counts or use a pitching calculator. > > THIS^^^^^ Yup. Mark has spread a lot of great (and detailed) information regarding ale yeast. The most important takeaway for many of us (myself included) is that if your yeast is rocking away (high krausen from starter or from a relatively fresh yeast cake), pitching even significantly fewer cells is not a big deal at all for normal or even moderately high gravity ales. If you search back for some of his posts regarding how much time it takes for cells to multiply, you’ll quickly realize that even being off by half (or more) is only going to delay fermentation by a few hours - assuming your cells are healthy when pitched. ---
**Author:** ![SPAMR](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/spamr/32/7096_2.png) [@SPAMR](https://forum.homebrewersassociation.org/u/SPAMR)\ **Post date:** [April 12, 2016, 4:22pm UTC](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988/20 "2016-04-12T16:22:09Z")
> [@denny](#): > > Oh, I totally remember that feeling.  Let me give you a piece of advice…never forget that it’s only beer.  It’s not cancer research!  You will sometimes make a bad batch…we’ve all done it  Sometimes it’s an obvious flaw, sometimes it’s a beer you just don’t like.  Whatever…dump it, move on and brew again.  It’s only beer and you can always make more.  Concentrate on learning and those times will happen less and less frequently.  But it’s a hobby, man, and it HAS to be fun.  Don’t stress.  It’s only beer. Touche - this is comforting! [Next page](https://forum.homebrewersassociation.org/t/yeast-cake-at-bottom-of-primary/22988.md?page=2)