I’m going to change my brew schedule, originally I was going to do another beer this weekend but now I’m going to do my Black IPA. This weekend will be my first BIAB attempt I don’t want to perform two tasks at the same time unless I need to. My plan would be to bottle my VandalEyes PA either the night before or first thing in the morning. Sunday I plan to brew my Black IPA and I plan to use the yeast cake. If I leave it in my fermentation chamber overnight or the 3-4hrs to brew, would it be recommended to drop the temp lower, or would it be OK just leaving it at 63 degrees?
As long as your sanitation is good, it shouldn’t matter… theoretically. With that said I would be inclined to drop the temps to hinder any wild organisms that might have been able to enter.
Good to know, worst case if the yeast goes dormant I have another American II slurry harvesting I can revive if need be.
A yeast cake won’t go dormant if you leave it overnight, either at fermentation or refrigeration temperatures. In fact, I’ll routinely store yeast cakes for up to a month in the fridge and simply pitch as much yeast as I need from them without any special prep. They wake right up when you warm them and pitch them in the wort.
Leave just enough beer to cover the cake and you’ll be fine at room temp. I’ve done that for up to 3 days with no issue.
Thanks again everyone for the info.
