Brewmeistermj
Member
I have read a few posts about reusing yeast. Nobody seems to have a clear definition as to how many times you can repitch it. I would like to share my method and welcome any comments positive or negative. I have been reusing Wyeast 1084 dated Nov 8 2004 for five years now. I brew stout.This is my process.
I pitch my yeast when my wort has cooled to 68F
I ferment at basement temp(65F) about a week.
I then rack and "lager" at 34F another few days until the yeast settles out.
I save the dregs and store them in an airlocked wine bottle at 34F
I repitch them in my next brew,always within 3 weeks.
I have done this around 70 times and my yeast is still very strong. I have fermented from 1.040 to 1.078 (my strongest)with short lag and fast fermentation time. I have never washed it. My beer turns out good and I have noticed no changes in flavor. I served some yesterday and got good compliments. I have no ego and will always do what's best for my beer. I will change my process if I need to.
I pitch my yeast when my wort has cooled to 68F
I ferment at basement temp(65F) about a week.
I then rack and "lager" at 34F another few days until the yeast settles out.
I save the dregs and store them in an airlocked wine bottle at 34F
I repitch them in my next brew,always within 3 weeks.
I have done this around 70 times and my yeast is still very strong. I have fermented from 1.040 to 1.078 (my strongest)with short lag and fast fermentation time. I have never washed it. My beer turns out good and I have noticed no changes in flavor. I served some yesterday and got good compliments. I have no ego and will always do what's best for my beer. I will change my process if I need to.