Pancoastbrewing
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- Joined
- Oct 29, 2015
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Brewed a 1.050 Pale Ale one week ago with Wyeast American Ale II. This yeast was repitched for the 4th time.
The first time I used this yeast (after doing a starter), and after the first repitching, I had very active fermentations (I.e. thick krausen formation, wild bubbling, etc). The past two times I repitched the same yeast, the ferments were far less active (no blowoff activity until 18-24 hours post pitch, thinner krausen in comparison, weaker blow off activity, etc).
The brew prior to this one hit FG and tastes great. I have not yet taken a gravity reading of this still fermenting beer, but the yeast has fallen out almost completely after one week in the car boy. Seems like it’s pretty much done and it was a very “not showy” ferment for an ale at room temp.
I do not plan to repitch this yeast again as it seems to be tired out. Is it possible that this yeast is actually still very healthy despite being less showy than normal? Do multiple generations old yeast act this way? I’ve seen that people can repitch ten times with a single package of yeast so I’m about halfway there. I would have expected it to still be an active fermenter at this point. All the beers have tasted great with no perceivable off flavors. Thoughts?
The first time I used this yeast (after doing a starter), and after the first repitching, I had very active fermentations (I.e. thick krausen formation, wild bubbling, etc). The past two times I repitched the same yeast, the ferments were far less active (no blowoff activity until 18-24 hours post pitch, thinner krausen in comparison, weaker blow off activity, etc).
The brew prior to this one hit FG and tastes great. I have not yet taken a gravity reading of this still fermenting beer, but the yeast has fallen out almost completely after one week in the car boy. Seems like it’s pretty much done and it was a very “not showy” ferment for an ale at room temp.
I do not plan to repitch this yeast again as it seems to be tired out. Is it possible that this yeast is actually still very healthy despite being less showy than normal? Do multiple generations old yeast act this way? I’ve seen that people can repitch ten times with a single package of yeast so I’m about halfway there. I would have expected it to still be an active fermenter at this point. All the beers have tasted great with no perceivable off flavors. Thoughts?