william_shakes_beer
Well-Known Member
And i've heard that argument made (by Jamil, at least, i feel like i may have heard some of the pro brewers interviewed on the BN mention it as well) that you actually get BETTER results from your yeast on the 3rd or 4th pitch than you do on the first, because by then you have a yeast population that is tuned to operate in optimal beer making mode.
I can understand that if you're operating a commercial brewery that makes exactly the same wort for multiple batches. The colony gets acclimated to a particlular composition of sugars. How many of us brew the same batch repeatedly?