twgardner2
Well-Known Member
I am a relatively new brewer, so I don't have all the brewing equipment that I would like to have yet AND I live in Italy, so I have to wait a long time to receive yeast in the mail and I risk it dying along the way. That said, I have been trying to repitch yeast as much as possible (also just because I think it is cool playing around with yeast). I know all the "rules" about repitching, i.e. low to high gravity, light to dark color, low to high IBU, stick to the same sugar profile, etc. My gut tells me that these things are probably really important if you are entering competitions and brewing at a very high level. At this stage in my brewing development, I am just trying to learn and brew stuff I won't want to pour down the drain.
Here is what I have done recently with a vial of WLP007. Please let me know what you think, whether this should be fine or if I am in for some trouble:
-Pitched vial into an IPA (IBU = 82)
-Harvested from 3 bottles of my IPA into a DME-wort around 1.040
-Pitched harvested yeast into an apple juice starter for a cider
-Pitched most of that starter into a cider, saved the rest
-I plan on putting the remaining yeast from the cider starter into a DME starter and pitching that into an ESB
So, the yeast that will go into my ESB went through the following stages:
1) IPA
2) DME-wort
3) Apple juice-"wort"
4) DME-wort
5) ESB
Here is what I have done recently with a vial of WLP007. Please let me know what you think, whether this should be fine or if I am in for some trouble:
-Pitched vial into an IPA (IBU = 82)
-Harvested from 3 bottles of my IPA into a DME-wort around 1.040
-Pitched harvested yeast into an apple juice starter for a cider
-Pitched most of that starter into a cider, saved the rest
-I plan on putting the remaining yeast from the cider starter into a DME starter and pitching that into an ESB
So, the yeast that will go into my ESB went through the following stages:
1) IPA
2) DME-wort
3) Apple juice-"wort"
4) DME-wort
5) ESB