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Old 02-08-2011, 03:42 PM   #1
joetothemo
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Default Re-using Safale US-05

I am thinking of trying to string together three batches from a single packet of Safale US-05.

The idea is to brew every 3 weeks and simply pitch my new batch right onto the old yeast.

I'll likely start off with an APA (~1050)...primary it for 3 weeks, rack it and pitch the following batch right away, so-on and so-forth.

Any recommendations for other ales for this progression?

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Old 02-08-2011, 03:45 PM   #2
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I would do the hoppiest beer last, those hops tend to sneak into the primary if you aren't really careful. Other than that, I don't think it should really matter how you do it. Its definitely better to wash the yeast first though, so if you have a few minutes to learn how, that would be your best route.

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Old 02-08-2011, 03:47 PM   #3
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other guys with more experience will pry chime in but I wouldn't.

you'll get the regular guys who'll post on here that it's over pitching....and while I've done it a couple of times do ing it repetively IMHO will only have you ending up w2ith dead yeast at some point sooner or later. I mean if you aren't removing the yeast and you're building them up each time then sooner or later they will die in your fermentor

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Old 02-08-2011, 03:57 PM   #4
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HER I AM!!!

Dump 3/4 of the cake each time. you will be a BELIEVER!

A whole cake is too much yeast and they do ugly cannabalistic things instead of regenerating!

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Old 02-08-2011, 04:03 PM   #5
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Wash and make sure to be extra careful with sanitization, those few dollars of savings will be out the window if you handle things poorly and infect a batch...or 2!

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Old 02-08-2011, 04:04 PM   #6
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Quote:
Originally Posted by cheezydemon3 View Post
HER I AM!!!

Dump 3/4 of the cake each time. you will be a BELIEVER!

A whole cake is too much yeast and they do ugly cannabalistic things instead of regenerating!
Should I dump the 3/4 or scoop and wash 1/4? Is it just a matter of my own motivation vs. my own laziness?
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Old 02-08-2011, 04:18 PM   #7
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no need to wash it at all if you are going from batch to batch immediately. Just do as cheezydemon said and use about 1/4 of the trub for each successive new batch. if you are only waiting a day or two between I have sanitized a ziploc and dumped some trub into it and tossed it in the fridge. When ready to use snip the corner of the bag with sanitized scissors and squeeze it into the carboy. IF you are gonna be waiting a week or more between batches then yeast washing is easy and your best bet.

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Old 02-08-2011, 04:24 PM   #8
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You should re-pitch yeast no more than 3 times.

Some people suggest washing the yeast before re-pitching. However, I didn't last time. Some will also say to scoop out half of the trub/yeast before re-pitching. Again, I didn't. The rnd batch actually taste better than the 1st.

I'm going to re-use the yeast one more, but this time I'm going to scoop out about half of it.

Btw - The batches are a stout with slightly different hop schedules.

I hope this helps.

E

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Old 02-08-2011, 04:32 PM   #9
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Quote:
Originally Posted by OHIOSTEVE View Post
no need to wash it at all if you are going from batch to batch immediately. Just do as cheezydemon said and use about 1/4 of the trub for each successive new batch. if you are only waiting a day or two between I have sanitized a ziploc and dumped some trub into it and tossed it in the fridge. When ready to use snip the corner of the bag with sanitized scissors and squeeze it into the carboy. IF you are gonna be waiting a week or more between batches then yeast washing is easy and your best bet.
If you can avoid it, why would you dump onto a full cake which contains millions of dead cells, proteins and hop residue? A quick wash will provide you with majority of healthy yeast and some water. I mean, who wants to invite the "deadbeats" back to the yeast feast?
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Old 02-08-2011, 05:40 PM   #10
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Go to www.mrmalty.com and use the "prior slurry" option to figure out how much slurry you need to pitch each time. Just scoop out what you need into a sanitized measuring cup.

As stated, I wouldn't reuse yeast from really hoppy beers or anything high gravity.

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