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**scottland** · 12-01-2012, 03:48 PM

Quote:

Originally Posted by eastoak

this is the first i hear about the hop oils on yeast being a problem, i always just scoop up a 1/4 cup of slurry into the next beer.

Talk to literally any pro brewer, and ask them if they repitch yeast that's been dry hopped. Sure it'll make beer, but it's not best practice.

Secondly, there's a rather big IBU carry over from bitter beers with the yeast. If you brew a 70ibu IPA, and pitch that yeast into a 35ibu pale ale, you'll wind up with a more bitter pale ale than you'd expect.

Brad2287 · 12-01-2012, 07:19 PM

I doubt there would be any issue as far as viability. I would be concerned about contamination. There is most likely small amounts of bacteria/ wild yeast introduced when dry hopping. This would not be an issue in the dry hopped beer due to the hostile environment of alcohol/high ibu's but could pose an issue in the beer you are pitching the washed yeast into...just a thought.

WoodlandBrew · 12-01-2012, 07:42 PM

So for the OP's 2 oz of hops it sounds like the consensus is that he can reuse the yeast, but if it was a highly hoped beer there may be some flavor impact.

dcp27 · 12-02-2012, 02:00 PM

Quote:

Originally Posted by scottland

Secondly, there's a rather big IBU carry over from bitter beers with the yeast. If you brew a 70ibu IPA, and pitch that yeast into a 35ibu pale ale, you'll wind up with a more bitter pale ale than you'd expect.

I don't buy this. In said example if you were just scooping & pitching into the next beer, that;s maybe 1 cup of slurry, which isn't even 2% of the overall next beer. If you washed, made a starter & pitched, its even less. The effect would be miniscule. Maybe you've had experiences that say otherwise, but regardless of what the beer was before it, it's never had a flavor impact for me.

WoodlandBrew · 12-02-2012, 02:11 PM

Good point. Quantitatively that makes a lot of sense.

IBUs, are a direct measurement of concentration of hop acids. If the yeast comprised 2% of the beer, then a slurry from a 50 IBU beer would boost the next beer by 1 IBU.

Beervangelist · 12-02-2012, 03:21 PM

You can always make a starter from the "dry-hopped" yeast. Or just go for it and learn something new. The cool thing about brewing is that trying something outside the box doesn't kill anybody. The most important factor in repitching is using your most vital yeast at a proper pitch rate.

**eastoak** · 12-02-2012, 05:25 PM

Quote:

Originally Posted by dcp27

I don't buy this. In said example if you were just scooping & pitching into the next beer, that;s maybe 1 cup of slurry, which isn't even 2% of the overall next beer. If you washed, made a starter & pitched, its even less. The effect would be miniscule. Maybe you've had experiences that say otherwise, but regardless of what the beer was before it, it's never had a flavor impact for me.

i feel the same way, it just doesn't make sense as far as a flavor or bitterness contribution from washed yeast. some commercial brewers may not do it (around here most of them do) but it must be hard to watch all of that money go down the drain.

csmurdock · 12-02-2012, 05:49 PM

As far as introducing and cultivating wild yeast and bacteria from the dry hop goes, pellet hops go through some sort of heating sanitation in the pelletizing process so that shouldn't be an issue. With whole hops that's a very real possibility however.

dcp27 · 12-02-2012, 05:52 PM

Quote:

Originally Posted by WoodlandBrew

If the yeast comprised 2% of the beer, then a slurry from a 50 IBU beer would boost the next beer by 1 IBU.

actually, it'd require 50IBUs higher than the next beer to even raise it 1 IBU

Quote:

Originally Posted by csmurdock

As far as introducing and cultivating wild yeast and bacteria from the dry hop goes, pellet hops go through some sort of heating sanitation in the pelletizing process so that shouldn't be an issue. With whole hops that's a very real possibility however.

hops are antimicrobial, it's not a worry

pabloj13 · 12-02-2012, 06:01 PM

Quote:

Originally Posted by csmurdock

As far as introducing and cultivating wild yeast and bacteria from the dry hop goes, pellet hops go through some sort of heating sanitation in the pelletizing process so that shouldn't be an issue. With whole hops that's a very real possibility however.

Count me in the "highly doubt things survive in a bag of hops" crowd.