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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Repitching Yeast for 1 Gallon Batches
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Old 03-01-2014, 09:10 PM   #1
acarter5251
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Default Repitching Yeast for 1 Gallon Batches

I'm sorry if this is a dumb question, but I was planning on making 1 gallon batches and collecting/washing the yeast when done fermenting. In repitching the yeast, would I need a starter if it is going into a 1 gallon batch? I have heard that one doesn't need a starter in pitching liquid yeast in 1 gallon batches and was just wondering if there would be enough yeast in repitching to still not need a starter? Also, about how long can you store the yeast before repitching and still have good results? I've seen a lot of variation in how long people think it stays good for.

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Old 03-02-2014, 04:49 AM   #2
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There are a lot of questions in there.

Whether it is 1, 5 or even 10 gallons you need to pitch the correct amount of yeast.

When re-pitching yeast, you only need about a quarter of the cake/slurry for the same volume and similar OG. Using the whole cake is way over-pitching, and in 1 gallon will noticeably take up a lot of volume.

Slurry 'should' be used within a week (stored in the fridge, without washing). I and many others have found no problems using slurry up to 4 weeks after harvesting.

Slurry will keep longer, but I would recommend washing and making a starter .... you may want to gamble; it is your beer. At 6 months, you will probably notice autolysis; the yeast could be washed, stepped-up and used at that point, but I would toss it.

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Old 03-02-2014, 11:41 AM   #3
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Ok thanks so much!

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