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Re-pitching is hardly ever an ideal solution... All that's left for the yeast to eat now are the complex sugars, plus you're throwing them into a highly stressful environment and adding additional oxygen now is not a good practice. If you are going to re-pitch, get the US-05 rocking in a 0.5L...

General guideline is at about 70% attenuation let the temp free-rise a few degrees until fermentation is complete, this helps the yeast clean up any diacetyl. This applies to all beer fermentations. Yeah, why not? Commercially, White Labs sells their Cream Ale blend which is a lager and ale...

I would advise caution regarding ripping on the "quick lager method" as being the source of any potential issues one might experience... Pro breweries certainly do not lager for two months, they're cranking out those batches in 4-6 weeks (but even the pros are not immune to releasing beer that...

The results of co-pitching yeast is very variable. In your case, two similar yeasts that tolerate cold well and ferment clean will cohabitate nicely together in the approximate ratio that they were pitched into the beer. If you were to harvest the slurry and re-pitch over several...

I'm only 3.5 weeks into a pale ale (skewed NEIPA style) ferment with this yeast, and I am not happy so far. I must disclose the issue might be viability/vitality of the yeast I used, a 10 month old slurry jar put into a 500 mL starter, then 1L starter before going into the brew (thought I was...

The English strain that is highly flocculative will take the US-05 down with 'em. As they form their floccs, the US cells will get trapped by the English and down they go.

Consider co-fermenting US-05 with an English strain, White Labs was offering such a blend (WLP200), but I am unsure if it is still in production. https://www.morebeer.com/products/white-labs-worlds-yeast-blend.html You can do the same thing with dry, just buy 1 pack of each strain and pitch...

Yeah there's no issue with using the refrac to see when gravity has stopped dropping. Stable gravity doesn't mean that fermentation is complete though, yeast are still cleaning up the beer and precursors are breaking down into diacetyl then being absorbed by the yeast. Fermentation is complete...

Basically because I think that is one parameter of the experiment that has an insignificant influence towards the result, we're just looking at the ratio of viable to dead cells here. That, and the difficulty in measuring such a small amount of dry yeast. I would have had to go up to the lab...

Let's just hope your sanitation was on point and no bacteria had a party before you got the US-05 going... From a quality management perspective, this is now a batch that should be kegged, kept cold, and consumed within 2 weeks of packaging to prevent off flavor development from possible...

Ok, so a little "about me". I've been a home brewer for several years and am currently a student at Niagara College in their Brewmaster program. I have some access to professional brewing equipment and a lab for QC (plating, cell counts, yeast propagation etc). That said, I did the...

It can happen, happened to me actually a few months ago. I was using a Burlington ale strain (WLP 095) and harvested slurry from a batch. I fermented the batch I harvested from for 3 weeks, and used the slurry the next day after harvest. I didn't have time to make a starter, so I pitched two...

Sounds like you got a good, healthy amount of yeast into your beer :ban: That's not entirely accurate, needs to be defined a little more clearly. A huge under-pitch will greatly affect yeast health and performance, a slight underpitch isn't a a big deal as you've described. As the yeast...

Yeast are very tolerant to low pH, you can acid wash them in pH ~2.2 +/- 0.2, in order to kill off possible contaminant organisms in the yeast slurry. Some cells will die in this process (about 10%) but, that indicates those cells were weak and/or in poor health. It will still hurt the healthy...

With that information, I can say with near certainty that this is simply a fermentation management issue (which is easily fixed, with patience!). 10-14 days is an awfully quick turnaround time for a beer, 21-30 days is what your typical yeast strains will require to finish the beer. Why...

I can't find where you've mentioned it, how many days/weeks do you ferment before transferring into kegs? What is your protocol for determining that the beer is ready to package? Infection based diacetyl would be accompanied by sourness, this is unlikely.

Absolutely, first Gen yeast was grown up in laboratory conditions and has likely never gone through a fermentation, so the first time you pitch it into wort it's like "woah! what's going on here?". It should have itself figured out and acclimated to fermentation by Gen 3, and should hit it's...

It's always better to overpitch than to underpitch if you are unsure. A high gravity beer is very stressful on the yeast and re-hydration is a must. 4 packs would be an appropriate amount of yeast for your beer and aerate it well.

Cells start dying with age, but remember, it only takes a single viable cell to get the yeast going again. You can't just pitch the slurry direct or make a normal starter with old yeast, it has to go through a proper step-up regime to build a fresh, healthy culture from whatever viable cells...

Yes, yes, and yes! :ban: Not only that, you're also gulping a mouth full of highly concentrated yeast in suspension. Yeast will be flocced out or otherwise filtered for your final product. If you had a fermenter with a sample port, it's not a bad idea to draw of a sample and observe how...