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Old 12-23-2008, 03:02 PM   #1
Nov 2008
Posts: 58
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If I wash and reclaim yeast from a batch that has some "off flavors", will those flavors be transferred onto subsequent batches?

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Old 12-23-2008, 03:10 PM   #2
...My Junk is Ugly...
BierMuncher's Avatar
Jan 2007
St. Louis, MO
Posts: 12,418
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Since a lot of off flavors are caused by yeast...yes it is very possible.

If it is a brew technique off flavor like DMS from too gentle a boil, or Diacytel (butter flavor) from stressed fermentation, then probably not.

Yeast is cheap enough though that I never risk it.

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Old 12-23-2008, 03:10 PM   #3
Nov 2008
Kansas City
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Originally Posted by cyclonebeer View Post
If I wash and reclaim yeast from a batch that has some "off flavors", will those flavors be transferred onto subsequent batches?
They won't be transferred per se but why would you want to reuse yeast that were producing off flavors? Yeast are going to get less and less healthy in the hands of a brewer. Yeast should be taken out of use at the first sign that performance has changed.

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Old 12-23-2008, 03:11 PM   #4
cd2448's Avatar
Oct 2007
Haddonfield, NJ
Posts: 601
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i wouldn't do it but i guess it depends on the off-flavours. e.g. if it's cardboard oxidation flavour i doubt if the yeast played any part in that and it won't be transfered. plus the temp makes a big difference even given the same yeast. but given the effort that goes into a batch, if you have any doubt, don't bother to wash the yeast and reuse it, stump up for some new yesat.
new to the kegging lark.

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Old 12-23-2008, 03:12 PM   #5
Nov 2008
Chapel Hill, North Carolina
Posts: 744
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Presuming those off flavors come from either a bacterial infection or some wild yeasts mixing with your yeast strain, then Yes, it will be transferred to subsequent batches. However, if the "off flavors" come from skunking from light exposure or oxidization of fermented wort, then no, yeast washing would be fine. For me though, I wouldn't risk my next batch of beer on suspect yeast.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
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