scottfro
Well-Known Member
So I brewed a Pale Ale a month or two ago with some yeast (wyeast 1272) I cultured from a slant I made. It fermented really weakly and slow but attenuated well in the end. The beer turned out really tasty. I saved the trub from this batch and a friend used the trub and it worked okay for him as well. I also saved two mason jars of this yeast that I washed from this batch and decided to pitch some in a start to see what would happen. I'd say the mason jar had about 1/2" of yeast in the bottom of it, which I pitched into 500mL of starter.
Now I can't say for sure where its sitting yet as far as gravity goes but it appears to behaving similar, sluggish, not vigorous fermentation. I figured a huge amount of yeast would get this thing going really vigorous very quickly.
Is this a sign that the yeast health is low? Can yeast be brought back from these conditions or is it just best to dump it and start fresh?
Now I can't say for sure where its sitting yet as far as gravity goes but it appears to behaving similar, sluggish, not vigorous fermentation. I figured a huge amount of yeast would get this thing going really vigorous very quickly.
Is this a sign that the yeast health is low? Can yeast be brought back from these conditions or is it just best to dump it and start fresh?