My friends just got engaged and were kind enough to let me know more than a year in advance a rough date for their wedding. This enables me to make several high gravity brews to age to perfection in time for their wedding. I have chosen a two pronged approach, one high gravity Baltic porter fermented with a lager yeast and a newly back from the dead Oud Bruin de Table.
As lawnmower season approaches quickly, and because I am too cheap to buy several yeasts, I decided to kill two beers with one yeast by making a Bohemian Pilsner for me and reusing the yeast for the Wedding Porter.
To accomplish this, I cleaned up the yeast cake from the pilsner.
- I prepared a 3 liter starter solution. (1/2 cup DME to each pint of filtered water.)
- I transfered my Bohemian Pilsner into secondary and dumped the yeast cake into a sterilized one gallon jug.
- While a starter solution boiled and chilled the growler full of yeast was getting ready to decant. The expired yeast hulls, hops and proteins will settle out before the yeast and form a layer at the bottom while the yeast remains in suspension.
- I then decanted the suspended yeast off the trub and fed it my pre-made starter solution.
- In one week, when the starter was done fermenting, I decanted the spent starter wort off the top and fed the yeast another starter solution.
- Once the starter was fermented out again, I set it into our fridge to get the yeast to drop out of solution.
- I am brewing the porter today. The starter looks separated and I am ready to decant the spent wort off the yeast. I'll pitch into my Baltic Porter this evening.