Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Health of yeast for regrowth
Reply
 
LinkBack Thread Tools
Old 01-04-2013, 12:05 PM   #1
Brewer Gerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Kilkenny, Ireland, Ireland
Posts: 155
Liked 4 Times on 4 Posts
Likes Given: 2

Default Health of yeast for regrowth

In the past i have used the small yeast cake at the bottom of a bottle to kick off a starter. I haven't encountered any problems using this process thus far. I was listening to an old brewing network podcast recently however and jamil commented that yeast cakes shouldn't be reused on batches that are bittered over roughly 40IBU or fermented to a high alcohol percentage (can't remember the strength exactly). From what he was saying i understand that the bittering compounds coat the cells but would these conditions effect yeast that was grown up from this cake in a new wort?

I'm not trying to second guess somebody that has written a book on the subject but I'm just wondering was he describing the same conditions/processes i'm using!

__________________
Brewer Gerard is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2013, 12:33 PM   #2
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Without seeing or reading the entire podcast its hard to say, maybe he was talking about mutation of the yeast? If you make a starter from yeast that has been mutated, you will get mutated yeast.

Did he state that the bittering compounds prevent the yeast from multiplying or inhibit them in some way?

__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2013, 01:06 PM   #3
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ColoHox's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Fort Collins, CO
Posts: 1,166
Liked 146 Times on 116 Posts
Likes Given: 163

Default

High alcohol and high IBUs have a preservative effect, hence IPAs shipped around the world in the old days. Yeast coming from those conditions will not be at their healthiest to start a new batch of beer.

Although if you can get a starter to take off then the yeast is probably fine.

__________________

Bacteria are the only culture some people have.

ColoHox is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2013, 11:47 PM   #4
Brewer Gerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Kilkenny, Ireland, Ireland
Posts: 155
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Quote:
Originally Posted by COLObrewer View Post
Without seeing or reading the entire podcast its hard to say, maybe he was talking about mutation of the yeast? If you make a starter from yeast that has been mutated, you will get mutated yeast.

Did he state that the bittering compounds prevent the yeast from multiplying or inhibit them in some way?
Never heard of yeast mutation, that's a new one one me. What conditions would bring on a mutation of yeast. He didn't mention mutation specifically just that the health of the yeast would be reduced but perhaps this could include mutation. I just don't know enough about the subject if i'm honest.

Quote:
Originally Posted by ColoHox View Post
High alcohol and high IBUs have a preservative effect, hence IPAs shipped around the world in the old days. Yeast coming from those conditions will not be at their healthiest to start a new batch of beer.

Although if you can get a starter to take off then the yeast is probably fine.
I was thinking along the same lines. Yes the yeast would not be suitable for a direct pitch but if a starter takes off within a reasonable amount of time then surely new healthy cells are reproducing at an acceptable rate. Definitely don't want to compromise the quality of the final product though, it takes enough effort to make a batch without ending up with some thing that is nearly as good as it could be.
__________________
Brewer Gerard is offline
SteveHeff Likes This 
Reply With Quote Quick reply to this message
Old 01-06-2013, 12:10 PM   #5
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Brewer Gerard View Post
Never heard of yeast mutation, that's a new one one me. What conditions would bring on a mutation of yeast. He didn't mention mutation specifically just that the health of the yeast would be reduced but perhaps this could include mutation. I just don't know enough about the subject if i'm honest.
Yeast mutate naturally due to changes in their environment (wort in this case), for instance continued use for high alpha, high alcohol beer will eventually select the most compatible yeast to ferment such wort and those yeasts may mutate in some form. Although I wouldn't expect much change however through a few generations, that's why I inquired about Jamil's comments.

Some commercial yeasts are the result of mutations.
So much to understand about our yeast friends.
__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 11:15 AM   #6
Brewer Gerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Kilkenny, Ireland, Ireland
Posts: 155
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Thanks for the feedback!

__________________
Brewer Gerard is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Health el_caro Fermentation & Yeast 1 12-03-2012 01:23 PM
Yeast starter health BlackRock Beginners Beer Brewing Forum 7 11-23-2012 08:12 PM
Yeast health/life Flike01 Extract Brewing 22 03-01-2012 02:33 AM
Secondary for yeast health? d_striker Fermentation & Yeast 2 04-06-2011 05:00 PM
Yeast Health scottfro General Techniques 2 03-12-2008 02:57 AM