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Old 07-25-2012, 03:24 PM   #1
DPBISME
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So we are told that we are not supposed to recast the same yeast over and over because the yeast loses viability and changes over successive generations.

How do Breweries and Yeast manufactures solve this problem...

I mean they still have to grow multiple generations; why does it not change on them?

Please "blind me with science"...

DPB

 
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Old 07-25-2012, 03:28 PM   #2
brycelarson
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They grab yeast from the bottom of the fermenters, toss it under a microscope to look at cell count as well as the health of the yeast - then do the math from that and calculate how much to pitch. If it looks unhealthy or has cells going wrong then they order more.

 
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Old 07-25-2012, 03:34 PM   #3
Akavango
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Not always, There is a brewery here in Cork, that use the same yeast over and over. The last time i asked it was on 184th generation.
I don't remember the details on how they keep it fresh. I'll ask the brewmaster next time I pop in for a beer.
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Old 07-25-2012, 03:46 PM   #4
caiafa
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pure culture in the freezer
acid wash when reusing yeast

when it stops performing as it should, start again from pure culture in the freezer

also reculturing from slants or similar doesn't give the yeast enough generations to mutate in a short period

 
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Old 07-25-2012, 04:05 PM   #5
BraxtonBrewery
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The brewery I work at re-pitches yeast up to 10 times before using a new batch. They just run off the trub and pitch it into a freshly cleaned/sanitized conical, before adding the freshly brewed beer.
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Old 07-25-2012, 04:17 PM   #6
Tenspeed
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Seems to me caiafa has it.

That is the way we do it in bread baking. Freeze cultures that have the characteristics we want and if the current mother picks up characteristics we don't want we toss it and revive from the frozen line. A yeast culture will change over time but if you use it for the same purpose, using the same ingredients every time, it shouldn't change much past a certain point unless it gets infected with something.

If you want to keep a yeast strain at a relatively stable state, you need to feed it regularly and watch its activity cycles. The moment fermentation slows (not stops) you need to add more food, because at that point the other things in the culture start to gain ground. If you want to slow the growth of other things you have to refrigerate it.

There's also yeast washing, which seems like a more complicated and probably more certain way to maintain the exact strain you want.
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Old 07-25-2012, 05:09 PM   #7
DPBISME
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Quote:
Originally Posted by Akavango View Post
Not always, There is a brewery here in Cork, that use the same yeast over and over. The last time i asked it was on 184th generation.
I don't remember the details on how they keep it fresh. I'll ask the brewmaster next time I pop in for a beer.
Cork? as in across the pond Cork? Man!... what I wouldn't do to join you...

I have been to over three hundred (300) breweries in the US and not one in an other Englinsh speaking country...

 
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Old 07-25-2012, 05:10 PM   #8
DPBISME
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Quote:
Originally Posted by caiafa View Post
pure culture in the freezer
acid wash when reusing yeast

when it stops performing as it should, start again from pure culture in the freezer

also reculturing from slants or similar doesn't give the yeast enough generations to mutate in a short period
I am off to reasearch "reculturing from slants"...

Thanks

 
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Old 07-25-2012, 05:28 PM   #9
beeber
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A brewpub I frequent reuses their yeast for one to two years. They have a brewing cycle where they reuse yeast from yeast propagator batches, generally lower alcohol beers. They do not reuse the yeast from the stronger beers.

 
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Old 07-25-2012, 05:32 PM   #10
DPBISME
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UPDATE:

Also: I searched the web for "yeast reculturing from slants" and there were a bunch of things to read and I read this one: http://www.realbeer.com/spencer/yeast-culturing.html

The only thing I have not found yet is why "slants... assure maintenance of the original generation" but I will continue to see if I can figure it out...

 
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