PvtSkippy
Well-Known Member
Greetings,
Was planning to do my first yeast washing today from a batch of IPA I brewed a couple weeks back. I have heard/read that yeast harvested from higher gravity brews are more likely to have mutated than from lower gravity beers. My IPA started at 1.065 and most of the figures I've seen tossed about lead me to believe that yeast from a batch that starts out above 1.060 probably isn't worth saving.
So, rather than going to the trouble of washing this yeast and reusing it in the next brew in an effort to save a few bucks only to ruin a $30 batch of ingredients I thought I'd pose the question: When is the yeast just not worth running the risk on?
If it makes any difference, the yeast in question is WLP001 that was packaged (if the label on the vial is to be trusted) around the 5th of June and was pitched into a 2000ml starter on the 28th of June.
Was planning to do my first yeast washing today from a batch of IPA I brewed a couple weeks back. I have heard/read that yeast harvested from higher gravity brews are more likely to have mutated than from lower gravity beers. My IPA started at 1.065 and most of the figures I've seen tossed about lead me to believe that yeast from a batch that starts out above 1.060 probably isn't worth saving.
So, rather than going to the trouble of washing this yeast and reusing it in the next brew in an effort to save a few bucks only to ruin a $30 batch of ingredients I thought I'd pose the question: When is the yeast just not worth running the risk on?
If it makes any difference, the yeast in question is WLP001 that was packaged (if the label on the vial is to be trusted) around the 5th of June and was pitched into a 2000ml starter on the 28th of June.