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Old 08-19-2010, 06:53 AM   #1
May 2010
Posts: 10

When brewing two standard batches, would it work to split a premium yeast sachet between the two batches?

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Old 08-19-2010, 09:14 AM   #2
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
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You would probably be underpitching. Best to go sequentially; ferment the lower-gravity batch then harvest the cake for the bigger beer.
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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Old 08-20-2010, 03:25 AM   #3
Sep 2007
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I routinely do this. I buy one pack of wyeast, smack it, and make at least 2 starters with it before I pitch into my wort.

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Old 08-20-2010, 03:38 AM   #4
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wilserbrewer's Avatar
May 2007
Jersey Shore, New Jersey
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You can make hundreds of batches from a single sachet of yeast if you really care to. Harvest the slurry upon racking. Best practice is to "wash" the yeast...but I am lazy and sometimes just repitch a portion of the slurry into my next batch, You can also save the yeast cake in the refrigerator in a sanitized container...I prefer to just use ziplock bags as I figure they are sanitized during manufacturing, hopefully....hah. I try and reuse the yeast promptly and not let it "hang around" too long, how long is too long, IDK.

Best practice is probably not to split a pack of yeast, for the couple three dollars it costs.

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Old 08-20-2010, 05:53 AM   #5
Jan 2010
san diego, ca
Posts: 264
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Originally Posted by mkptym View Post
When brewing two standard batches, would it work to split a premium yeast sachet between the two batches?
You might get a slow start that way. I'd pitch one, wait until the fermentation really got going, then take a sample and use it to inoculate the second. The more transferred the better, so it works best when the two beers are identical (or at least similar.)

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