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ClayHenry · 08-19-2011, 02:11 AM

I am planning on brewing an Irish red ale that will be the darker of the two and a wheat that will be the hoppier of the two. Which do you think is the more important guideline to follow when repitching yeast: lighter (in color) beer first or less hoppy beer first? They are almost the same OG, so I don't think that will be a major factor.

day_trippr · 08-19-2011, 02:17 AM

I would think "compatible styles" would be first. Are you really going to use the same yeast to do a Red and a Wheat?

Cheers!

ClayHenry · 08-19-2011, 02:22 AM

They both use WLP007 dry English ale. The wheat is a clone from a local brewery and they use that yeast even for their wheat.

day_trippr · 08-19-2011, 02:30 AM

Quote:

Originally Posted by ClayHenry

They both use WLP007 dry English ale. The wheat is a clone from a local brewery and they use that yeast even for their wheat.

Wow. I wouldn't have figured doing wheaties with such a highly flocculant and attenuative strain, but wtfdik

Probably doesn't matter which brew you do first...

Cheers!

dcp27 · 08-19-2011, 05:47 PM

I'd recommend washing the yeast cake in between and then it doesnt matter which order you do. Using a full cake for either of those is incredibly over-pitching.

http://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/

ClayHenry · 08-19-2011, 11:26 PM

Would you recommend using about a quarter of the washed yeast cake? Or would that still be way to much?

dcp27 · 08-19-2011, 11:28 PM

1 cup should be plenty

ClayHenry · 08-20-2011, 12:59 AM

Thanks for the info.

**BrewKnurd** · 08-20-2011, 01:06 AM

i would do less hoppy first. the antibacterial properties of hops do have some impact on yeast as well. my understanding is you get some coating of the cells that makes reproduction a bit more difficult. that said, with the beers you're talking about, you're probably not going to have a problem either way.