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Old 12-26-2010, 05:05 PM   #1
asdtexas
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Default Re-PItch Infections Help Needed

I have had two separate infections this year where the beer tastes like horse hair. Both were re-pitched from sanitized mason jars, but I did not create a starter. Rather, I just decanted the top liquid and pitched. On both batches, there was a 12-18 hour lag and fermentation was rather fast.

I ferment in plastic food grade pails. My sanitation technique is okay and make very clean tasting beers consistently (with these exceptions). I have had very good results pitching on top of a yeast cake so this is an issue when the yeast is re-pitched only.

I've been brewing for many years but just started experimenting with re-pitching and am obviously making a mess of this. I would really like to develop a house yeast so a suggestion about buying a new packet is not really helpful.

Is this as simple as doing a starter so that the wild yeasty's don't take over



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Old 12-26-2010, 05:29 PM   #2
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I regularly repitch straight from mason jars, and never had a problem. Smell it before you pitch, and if there is any question, make a starter with it to check viability.



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Old 12-26-2010, 06:51 PM   #3
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How old is the yeast you are repitching? What is the color of the yeast? How are you storing them? What is the water source?

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Old 12-26-2010, 09:07 PM   #4
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The water source is boiled water that is cooled to swirl around. The yeast is from this summer and it is color of peanut butter

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Old 12-27-2010, 04:12 AM   #5
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While yeast can be viable from the summer I'm guessing there has been mutations and many dead cells. I put mine in a sanitized jar but only keep it for no more then a month. Yeast is cheap enough I don't really think its worth it to waste a 5gallon batch on.



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