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-   -   Considering throwing a new porter on an old IPA patty... thoughts? (http://www.homebrewtalk.com/f163/considering-throwing-new-porter-old-ipa-patty-thoughts-390133/)

edpelo 02-14-2013 09:36 PM

Considering throwing a new porter on an old IPA patty... thoughts?
 
I just brewed a Wookey Jack Clone. It was pretty big, 1.07. Hopped and dry hopped heavily. I'd like to bottle it while I'm cooking up a porter and then toss the porter on that patty.

My question is if all that hop matter in the patty will have much effect on the porter. I don't mind hoppy porters, but my wife doesn't care for the hops so much and I'd like for her to enjoy this beer.

I know I could wash the yeast, but I find that to be sort of a pain and I'd like to brew tomorrow but that's not enough time to buy more yeast and make a good starter (I know, poor planning on my part).

Thoughts???

spenghali 02-14-2013 09:43 PM

The hops won't affect the beer but, you will be severely over pitching onto some stressed out yeast.

edpelo 02-14-2013 09:56 PM

Quote:

Originally Posted by spenghali (Post 4904542)
The hops won't affect the beer but, you will be severely over pitching onto some stressed out yeast.

I wasn't planning on pitching onto the entire patty, however, I was concerned about the yeast being stressed... how big of a deal is that going to be going from a 1.07 beer to another 1.07 beer?

As for the hops, have most or all of the acids been soaked out of them at this point? Why not worry about it?

spenghali 02-14-2013 10:05 PM

I miss read your OP and the fact that you dry hopped. You could possibly get some flavors from that, especially grassy/vegetal flavors you often get when you dry hop for too long.

edpelo 02-14-2013 10:09 PM

Quote:

Originally Posted by spenghali (Post 4904598)
I miss read your OP and the fact that you dry hopped. You could possibly get some flavors from that, especially grassy/vegetal flavors you often get when you dry hop for too long.

Hmmm. Seems it might be better to wait long enough to do a starter or just pitch two new viles...

phenry 02-14-2013 10:19 PM

Yeast that's fermented a high ABV/high IBU beer is usually one of the less desirable candidates when it comes to repitching. Probably better just to start with some fresh yeast and build a starter from that.

stpug 02-14-2013 10:34 PM

IMO, I think you could make it work, BUT you would want to wash/rinse the yeast first. You have a large population of stressed yeast mixed with hop matter that still contains plenty of flavor/aroma compounds. The good part is the yeast is still young and fresh, the bad part is that it's stressed and mixed with hop matter. The point of washing the yeast would be to primarily remove excessive hop matter that could alter the flavor of your porter. If you wash all of the yeast in a fairly thin slurry, let settle for 30 minutes, pour off the entire liquid portion leaving behind all that has settled, crash cool and decant; I bet you'll get a single, good sized pitchable yeast without needing to make a starter. My understanding is that mutations take longer than one generation to occur, or before they'll affect the outcome of the beer, so I believe you'll be safe in this respect. After this use though, I would not reuse the yeast. You would definitely want to do your best to aerate or oxygenate the wort very well prior to pitching, and maintain a good fermentation schedule that slowly raises the temperature towards the end of fermentation to the upper portion of the manufacturers suggested temperature range.

I have used washed yeast from an ~1.076 highly hopped, lightweight barleywine a few times. So far, I get the results I'd expect. The first time was shortly after washing, and it performed quickly and effectively, and the resulting Scottish export ale is good. More recently, after a 4.5 month hibernation in the refrigerator it took a while to revive (~40 hours) but eventually it did, and the resulting amber ale is great (still needs a week for perfect carbonation). Most recently, I've used this yeast on a robust porter with great results (at least it's good for being a young porter and still in the carboy); that one is hitting the keg tonight :D

edpelo 02-14-2013 11:04 PM

Quote:

Originally Posted by stpug (Post 4904701)
IMO, I think you could make it work, BUT you would want to wash/rinse the yeast first. You have a large population of stressed yeast mixed with hop matter that still contains plenty of flavor/aroma compounds. The good part is the yeast is still young and fresh, the bad part is that it's stressed and mixed with hop matter. The point of washing the yeast would be to primarily remove excessive hop matter that could alter the flavor of your porter. If you wash all of the yeast in a fairly thin slurry, let settle for 30 minutes, pour off the entire liquid portion leaving behind all that has settled, crash cool and decant; I bet you'll get a single, good sized pitchable yeast without needing to make a starter. My understanding is that mutations take longer than one generation to occur, or before they'll affect the outcome of the beer, so I believe you'll be safe in this respect. After this use though, I would not reuse the yeast. You would definitely want to do your best to aerate or oxygenate the wort very well prior to pitching, and maintain a good fermentation schedule that slowly raises the temperature towards the end of fermentation to the upper portion of the manufacturers suggested temperature range.

you know what, i'm going to try it. i'll bottle my wookey tonight, give the slurry a good washing, and use it tomorrow night in the porter. could you provide just a bit more detail on the procedure you recommend. this is what i imagine i would do:

-pour sanatized, cooled water into bucket, mix, let settle ~15-20 min, pour liquid off into flask
-put flask in fridge ~20-30 min, decant, keep remaining yeast patty in flask in fridge
-take cooled wort from porter next day, pour enough into flask to mix all the yeast in, pitch that into aerated wort

i've only ever washed yeast once so not a lot of experience to draw from. thanks!

HokieBrewer 02-14-2013 11:12 PM

I'm not saying it's good practice, but I've done it and it worked out fine. Milk stout into a partial yeast cake from a red ipa. It's delicious with no off flavors that I can detect.

stpug 02-15-2013 02:21 PM

Quote:

Originally Posted by edpelo (Post 4904796)
you know what, i'm going to try it. i'll bottle my wookey tonight, give the slurry a good washing, and use it tomorrow night in the porter. could you provide just a bit more detail on the procedure you recommend. this is what i imagine i would do:

-pour sanatized, cooled water into bucket, mix, let settle ~15-20 min, pour liquid off into flask
-put flask in fridge ~20-30 min, decant, keep remaining yeast patty in flask in fridge
-take cooled wort from porter next day, pour enough into flask to mix all the yeast in, pitch that into aerated wort

i've only ever washed yeast once so not a lot of experience to draw from. thanks!

I imagine I'm too late at this point, but your process sounds very reasonable. The only part I might adjust would be where the 1 gallon slurry resides for the 20-30 minute settling period. I like the idea of a glass gallon sized container with a wide mouth (e.g. costco-sized pickle jar), but if you don't have something like that then the bucket will work fine.


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