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Old 03-03-2012, 02:35 PM   #1
kyral210
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Default reusing yeast from a brew

Right now I'm brewing a brewferm triple, and will start a brewferm Abbey beer in a few days.

1) what are the advantages to reusing yeast from one batch to the next over a fresh sachet of yeast?

2) what is the best way to reuse yeast if you plan to use it strait away (or as soon as possible)



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Old 03-03-2012, 02:43 PM   #2
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There is a good many shows on this Brewstrong you should give a listen. I am a firm believer that the first pitch makes a good beer, re harvest this yeast and use again makes a much better beer. The 3rd and 4th generation makes an incredible beer. Sanitation is key to this whole process or your yeast may not be good from batch to batch.



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Old 03-03-2012, 02:47 PM   #3
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Be careful re-using yeast from big beers--I've read that you should't re-pitch from anything 1.070 or over.

Also be careful to re-pitch an appropriate amount of slurry--most people would tend to overpitch when re-using slurry. You don't need that much (consult the pitching rate calculator at www.mrmalty.com for help with how much to re-pitch).

Re-pitching slurry works great if you keep those things in mind. IMO it provides a great source of healthy, viable yeast. I'm not certain, but krausening might be the only better thing out there.

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Old 03-03-2012, 03:02 PM   #4
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Thanks guys! I will reuse my year following the calculations! The triple I have is relatively could with only 1. 063 starter rather than the 1.083 advised by the style. Well, it was a simple kit so I'm happy enough with that.

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Old 03-03-2012, 04:06 PM   #5
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You can re-use yeast from any batch. They just caution re-using yeast from high gravity beers as it has a higher chance of mutation. For some Belgians, Commercial brewers have to re-use from high gravity beers.

For re-use of slurry, I find Mr. Malty more of a guess and I don't agree with it's calculation of viability. When re-using yeast, I generally use about a quarter of the yeast cake for a beer of similar gravity. If the new beer is twice the gravity, I would use a half of the cake.

My reasoning for using a quarter of the cake: Generally, a finished beer will contain 6x the yeast that would have been the recommended pitching rate (this is true if you over or under pitched). I assume some will have died due to the weight of liquid on it in the fermenter. Thus probably a fifth would be correct, but I assume my collection and storage are not perfect, so I use a quarter. Never had a problem if stored in fridge and used within a month.



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