> Is this true?
> I had thought that the trub on the bottom of the bucket was "dead"
> yeast "bodies?" and that leaving them in contact with the wort would
> impart off flavors.
Yes it is true and the yeast cells are not dead but actually kind of
dormant. The yeast cells drop like that after all fermentable sugars
have been consumed (if you will.) If you add more fermentable sugars
they will come out of dormancy and go back at it.
> Assuming I transfer from the primary fermenter after 5-7 days, would
> the remaining trub contain "the mother of all yeast starters"?
> Would I then be able to dump in a new wort mix and continue on my very
> merry way?
> Assuming of course that the wort was compatible with the existing
> yeast "starter"
I've done this a few times now and I've found the best thing to do is
dump some of the trub out then swirl the carboy. After doing this dump
the remaining yeast into a sanitized growler (or jar of some sort.) Then
clean/sanitize the carboy and prior to putting in the new beer pour the
yeast sediment back into the carboy.
You will not want to do this for more than 2-3 brews and even less if
the brew is higher gravity as BIGGER beers put additional strain on the
One way of getting an extra brew out of used yeast is I end up doing
what I explained above but using two different jars. One which I'll use
right away and the other will go in the fridge with some aluminum foil
over the jar for later use.
Oh...it's also a good idea to plan your brewing out so that the next
beer that you'll make from the yeast cake prior will be a higher
gravity. ex... I'd use a California Yeast to brew a Cream Ale the use
the yeast cake to brew an IPA (1.060-70) then use that yeast cake to
brew a barley wine (1.080-100.) After this you should just dump the