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Old 02-16-2011, 12:48 AM   #1
Bartman
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Default Reusing yeast from a big beer?

Fermenting a Belgian Porter using Wyeast Ardennes 3522. OG was 1.091. Can I wash and reuse this yeast or will it be too tired and abused?

That has been one big bad violent ferment!


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Old 02-16-2011, 12:51 AM   #2
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Why not save it for your next "big" brew.


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Old 02-16-2011, 01:02 AM   #3
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Default re-use of tired yeast

I asked a more experienced home brewer that question and he said toss it. Seems like a waste of good yeast.
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Old 02-16-2011, 01:05 AM   #4
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Sounds like it was a nice healthy fermentation,id reuse it.
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Old 02-16-2011, 01:08 AM   #5
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Reusing yeast from big beers is a hot topic. Many say that the yeast will be too tired or that mutation could have occured. Try it yourself with a small beer afterward, so you don't lose a bunch on supplies if the yeast turns out bad. I'd recommend using a starter for the next time and not only pitching from slurry, to "proof" the yeast (and be sure to have some dry stuff handy too, if the starter doesn't take or behaves funky).
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Old 02-16-2011, 01:08 AM   #6
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Looking to do a Belgian Golden Strong ale and figured this would be the right yeast to use again.
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Old 02-16-2011, 01:21 AM   #7
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If by "big beer" you mean high ABV, then you'll probably want to toss it. The yeast from high ABV beers are much more stressed than yeast from lower ABV beers.
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Old 02-16-2011, 01:22 AM   #8
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Quote:
Originally Posted by Seven View Post
If by "big beer" you mean high ABV, then you'll probably want to toss it. The yeast from high ABV beers are much more stressed than yeast from lower ABV beers.
Even if I make a starter???
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Old 02-16-2011, 03:35 AM   #9
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Sounds like you want to re-use the yeast. If you don't care about the minute chance of mutation (I'm not) then go ahead. Make a starter like usual.
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Old 02-16-2011, 04:09 AM   #10
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I've done some reading on the matter and I'm not convinced that it matters. When breweries make bigger beers they don't throw out the yeast. If you make a starter from the slurry then you should be fine, because you're growing up active new yeast cells in the process.


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