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Old 03-03-2010, 02:11 PM   #1
Mar 2008
Spring, Texas (USA)
Posts: 14

OK, so I know you are typically supposed to re-pitch yeast into progressively darker and stronger wort, but what could I expect if I were to attempt to make a brown ale after a stout? More roasty flavors? Slightly darker wort?

Fresh WLP002 in a 1000ml starter was what I originally pitched into my stout.



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Old 03-03-2010, 06:42 PM   #2
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 144 Times on 105 Posts

Harvest slurry from your fermenter and pitch that. Do not put fresh wort onto an entire yeast cake. It is not good brewing practice.

Harvesting is insanely easy: Clean and sanitize a scoop. I used a stainless-steel kitchen measuring cup; glass works also. Clean and sanitize several Mason or glass jam/peanut butter jars. Carefully - you don't want to nick or scratch the plastic fermenter - scoop up enough yeast to fill each jar halfway. Seal tightly and immediately refrigerate. Use within seven days. Now go clean that filthy fermenter.

For most beers (OG 1.040-1.060), a cup - 8 fluid ounces - of slurry is an appropriate amount of slurry to pitch. The formulae and in-depth information is yours if you want it; PM or email.

One of these days, I'm gonna just write this into a file and save it, so I don't have to rewrite it over and over again.


Fort Christian Brewpub
St Croix, US Virgin Islands

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