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Old 01-03-2013, 10:22 PM   #1
edufur
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Jan 2013
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So I just started all-grain. WOW... what a leap. Now I am thinking ahead for a yeast reclaim. I have done this in the past but my most recent one was a very slow start. I have a multi-part question:

1. I have read that one should only reclaim a few times. But why is this the case? When yeast breeds and multiplies, isn't new healthy yeast created? At the end, isn't that amount generally the same for each batch?

2. I was thinking about pouring off roughly 30 oz or so of wort in its own container that I would insta-cool to room temp and start my yeast in that... then once the rest of the wort comes down, just blend it back. I have been told no on this too, but no one can give a good reason. The yeast will start multiplying sooner, so more will hit the big bucket once it cools. Can someone tell me why I shouldn't do this?

 
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Old 01-03-2013, 10:26 PM   #2
acidrain
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Jul 2012
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I don't re-use... I throw that nasty stuff away.
What I do is propagate fresh yeast by doing stepped up starters to grow a large volume of yeast that I can split into many batches. I buy once, and use many many times.
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Old 01-03-2013, 10:28 PM   #3
ScotBrew
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Dec 2012
Philadelphia, PA
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I read that it was 5-6 re-uses but not too sure why it's not more or less.
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Old 01-03-2013, 10:40 PM   #4
cluckk
 
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Apr 2005
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You can reuse, but not indefinitely. The reason is the environment which yeast makes beer is far more intense than yeast natural environment where it will find small areas of sugar to consume. In brewing you push the yeast in a way that encourages it to do what you need, not what is healthiest for the yeast. In time this stresses the yeast and only those with mutations allowing them to keep going will survive. You can't know what those new predominant yeast might do.
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Old 01-03-2013, 10:46 PM   #5
wickman6
 
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Sep 2011
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"You can't know what those new predominant yeast might do."

Sounds like an experiment in the works!
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Old 01-03-2013, 11:02 PM   #6
edufur
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Jan 2013
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Quote:
Originally Posted by wickman6 View Post
"You can't know what those new predominant yeast might do."

Sounds like an experiment in the works!
Actually, I had heard this somewhere as well... and the experiment reply is a good one. Why wouldn't I want to propagate a yeast that has adapted to survive my environment? Seems like the perfect / right thing to do.

 
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Old 01-03-2013, 11:07 PM   #7
porto88
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Oct 2011
Erdenheim, PA
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I recently started doing this with wlp090 and im up to 5 reuses with no problems at all, im going to keep using it until or if I have issues

 
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Old 01-03-2013, 11:19 PM   #8
justkev52
 
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Feb 2011
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I usually just pitch on top of an existing yeast cake once then save half of it and use it one more time then throw it away.
2 bucks a batch for yeast works for me.

 
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Old 01-04-2013, 12:36 AM   #9
Wynne-R
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Aug 2009
Texas
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Many times, Iíve reused yeast by making starters from primary slurry for 10-20 generations. I couldnít tell any difference compared to new.

Of course itís risky, but itís certainly possible.

 
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Old 01-04-2013, 12:45 AM   #10
whitehause
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Oct 2011
Fleetwood, Pa
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My Bell's yeast goes about 4 or 5 times, then re harvest. I've found the attenuation seems to suffer a bit after 4 uses.
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