German Brewing

Has any tested speise conditioning vs spunding for o2 pickup and malt flavor stability?

If you spund you have no possibility of introducing oxygen that yeast can't consume.

Extract is extract. It doesn't matter if its remaining extract or extra added during kegging, the yeast will finish fermenting and consume any oxygen that got picked up during the transfer. Krausen will give you some healthy cells to help finish stronger, but all three will remove oxygen.

I guess I was thinking after fg was hit and yeast were not as active, then prime and carb.

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Yeast ferment in suspension. When they're flocculated and and compacted into a cake, they're not doing much.

So I transferred to spund last night as per the helles paper for the first time. It seems that most of the yeast was still in suspension, would this effect the cell count for repitch substantially?

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Hi Nate -

I'm new to LoDo brewing, but share your concerns about removing the beer from the yeast cake too soon. I've got two batches on tap now (helles and pils), and I did what you are proposing. Simply put, I added 5oz corn sugar (dry) to the keg, purged with CO2, and then transferred from primary using CO2 to push. I keg-conditioned the beer at garage temp (~80F) x 1 week and then put on tap. Turned out fantastic - at least for the three weeks its been on tap.

I say go for it.

Bob