“I have a Scottish 80 that is ready to be racked to secondary. I am going to re use the yeast cake for a Bourbon Barrel Porter this weekend (takes the same 1728 Scottish Ale yeast) I still havent decided weather to pitch directly or wash first but I am definately going to wash future batches when I dont need the yeast right away.”
I just did something similar-- I brewed a Scottish 90, then a Bourbon Barrel Porter, pitching the porter onto the yeast cake of the 90.
For others planning this progression, I would be careful about pitching onto the yeast cake. I’ve learned first hand that 1728 Scottish Ale yeast can go big. My Scottish 90 fermented at about 55 in the basement, had a pretty low krausen and had reached an SG of about 1.018 (starting from around 1.058) over a week when I racked to secondary. After this nondramatic fermentation, I opted to pitch the 1.08 porter right onto the Scottish 90 cake at 68 degrees, then leave it in an upstairs closet that was a little warmer (between 60-65 degrees). Thank god I attached a blow off tube, is all I can say. Although I’m still a beginner with about 7 beers under my belt, this is the biggest fermentation I’ve ever had by a long shot.
I’m bummed because when I got up this morning, even though the room was about 58 degrees, my beer was up to 73 and blowing like mad. I promptly moved to the basement. Although I haven’t tasted the porter yet, I’m hoping there aren’t too many esters and that I didn’t otherwise blow this one too badly (pun intended). Next time I will definitely try washing, as suggested by others in this tread, and try for a slower fermentation, like I had with the Scottish 90. sigh. Any suggestions for what I can do to help this porter?