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Old 05-13-2005, 04:27 PM   #21
Ramp
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Apr 2005
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I have a question as to how long the quality of the re-used yeast lasts before you have to break down and spend the big bucks to get some new yeast. I ask this as there are some people with whom I make mead who scoff at the idea of reusing yeast, insisting that after two or three batches, the quality of the yeast deteriorates to the point that the taste of the end result will change.

To those who regularly re-use, store, maintain yeast cultures, what insight-opinions do you have about this?

Cheers!



 
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Old 05-13-2005, 04:36 PM   #22
homebrewer_99
 
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A few generations is probably all you really want to use, but I depend on the flavor of the batch it came from.

Just think of how much $$$ you already saved by re-using a yeast 2-3-4 times and go buy a new one.

I've read (in a yeast book) it only takes a very small amount of yeast cells to make a starter. What do you get in a Smack Pack about 100 billion cells? What's wrong with dividing it up into 4 seperate samples and make a starter with just a quarter of the pack/vial? You'd have to make a small sample then transfer it into another larger sample and finally a third sample to get it to pitching size. That takes some planning and some people are too lazy to do it.


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Old 05-13-2005, 08:15 PM   #23
DeRoux's Broux
 
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i read somewhere that you don't want to re-use a yeast strand more than 9-10 times. to me, yeast is cheap. $6-$7 bucks for a pitchable vial. i just worry about nasties getting in it and ruining a batch from re-using yeast. or it could be that i'm lazy? :~)

 
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Old 05-13-2005, 08:49 PM   #24
homebrewer_99
 
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No, you're not lazy. I was just making a general statement and you know I wasn't talking about you (actually, I wasn't talking about anyone).
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Old 05-13-2005, 08:57 PM   #25
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oh no, i never took it that way. just a self assessment!



 
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