Agent Brew
Well-Known Member
A few weeks ago I came across the yeast re-pitching method described below. I used it yesterday, I pitched about 1 1/2 cups of slurry. Within 12 hours I had very active fermentation. This method seem a little easier than other methods I have seen on the web or read. Has anyone used it with any success? Any thoughts?
REPITCHING YEAST
Using liquid yeast rather than dry yeast gives the ability to produce beers that are professional-quality, if not even better. Using liquid yeast also gives you the ability to repitch the same yeast for 2 or 3 batches. Repitching your yeast is incredibly easy.
When you're ready to transfer your wort from the primary fermenter, sterilize a glass jar, including the lid. (A mason jar is ideal.) Siphon all but the last 1 inch of beer from your fermenter. Swirl around the slurry and remaining beer in the bottom of the fermenter and then sterilize the mouth of the fermenter. Pour the contents of the fermenter into the sanitized jar. Replace the lid, leaving it a bit loose to allow any gases to escape, and then place the jar in the refrigerator.
When you're ready to pitch the yeast for your next batch take the jar out of the refrigerator and allow it to come to room temperature. Remove the lid, pour off the top layer of beer, and flame the mouth of the jar. Swirl around the contents and pour it into your fermenter. Yeast that is being repitched should be used within two weeks to ensure good quality.
A couple of things to remember: First, keep things sanitary. The yeast is still very susceptible to infection. Second, repitch only liquid yeast. Though you can repitch dry yeast, the chance of infection is increased each time you do, so it's just not worth risking your batch of beer.
REPITCHING YEAST
Using liquid yeast rather than dry yeast gives the ability to produce beers that are professional-quality, if not even better. Using liquid yeast also gives you the ability to repitch the same yeast for 2 or 3 batches. Repitching your yeast is incredibly easy.
When you're ready to transfer your wort from the primary fermenter, sterilize a glass jar, including the lid. (A mason jar is ideal.) Siphon all but the last 1 inch of beer from your fermenter. Swirl around the slurry and remaining beer in the bottom of the fermenter and then sterilize the mouth of the fermenter. Pour the contents of the fermenter into the sanitized jar. Replace the lid, leaving it a bit loose to allow any gases to escape, and then place the jar in the refrigerator.
When you're ready to pitch the yeast for your next batch take the jar out of the refrigerator and allow it to come to room temperature. Remove the lid, pour off the top layer of beer, and flame the mouth of the jar. Swirl around the contents and pour it into your fermenter. Yeast that is being repitched should be used within two weeks to ensure good quality.
A couple of things to remember: First, keep things sanitary. The yeast is still very susceptible to infection. Second, repitch only liquid yeast. Though you can repitch dry yeast, the chance of infection is increased each time you do, so it's just not worth risking your batch of beer.