re-pitching yeast

[beerisyummy]

Hello Fellow Brewsters,
If I were planning, say, three different ales with the same yeast, washing & re-pitching each time, and the SGs are 1.060, 1.080, and 1.100, should I progress from lightest to heaviest (in the order given)? Or the opposite? Or does it matter? What say you?

 

[McMullan]

That's asking a lot of the yeast. The higher the gravity/ethanol level the greater the stress on the yeast. So start with the lowest gravity wort. 'Washing' is unlikely to be of any value. I'd divide the harvested slurry from fermentation #1 to avoid repitching after #2. Repitch as fresh as possible. Sacrificing a portion of harvested yeast slurry is standard practice with high gravity worts.

 

[AlexKay]

In general, lightest to heaviest, lightest to darkest, less hoppy to more hoppy. And I’m not sure the yeast will be in good shape after fermenting the 1.080 — that’s already pretty strong.

 

[Protos]

I subscribe to splitting the first harvested slurry in two parts and using each one in two subsequent stronger batches. The sooner you brew both the better yeast viability you'll have.

 

[hottpeper13]

If you can't pitch the second one within 2-3 weeks I would make a vitality starter.

 

[Miraculix]

If you can't pitch the second one within 2-3 1 weeks I would make a vitality starter.

FTFY

 

[hottpeper13]

Either way, don't decant and pitch the entire starter.

 

[Miraculix]

Either way, don't decant and pitch the entire starter.

Why? Doesn't make sense in a normal starter.

 

[beerisyummy]

That's asking a lot of the yeast. The higher the gravity/ethanol level the greater the stress on the yeast. So start with the lowest gravity wort. 'Washing' is unlikely to be of any value. I'd divide the harvested slurry from fermentation #1 to avoid repitching after #2. Repitch as fresh as possible. Sacrificing a portion of harvested yeast slurry is standard practice with high gravity worts.

Thanks. So harvest from 1.060, divide in half and use one half for each of the two subsequent brews?

 

[beerisyummy]

In general, lightest to heaviest, lightest to darkest, less hoppy to more hoppy. And I’m not sure the yeast will be in good shape after fermenting the 1.080 — that’s already pretty strong.

Thanks, that's kinda what I was thinking.

 

[hottpeper13]

I only decant a clear starter, as the floating yeast are the ones that finish the beer. So I always pitch a vitality starter at high krausen.