BIAB Mash Recirculation

[Morrey]

To offer a counter point to the wonderfulness of having a "clean and fresh starter", Brulosopher did several exbeeriments involving repitching slurry vs making a starter. I'm lazy, so I typically repitch a recently collected slurry, but I was shocked that the exbeeriment involves slurry up to around 6 months old...

Rather than making a "starter", I have also made a small batch of beer for yeast propagation purposes, I figure if going through the time and effort, may as well add some hops and bottle it with a little sugar and be rewarded with some beer I have always felt making starters is kinda like brewing, but you don't get any beer lol


http://brulosophy.com/2015/03/02/sloppy-slurry-vs-clean-starter-exbeeriment-results/

http://brulosophy.com/2015/07/15/sloppy-old-slurry-starter-vs-fresh-yeast-exbeeriment-results/

http://brulosophy.com/2015/08/24/sloppy-old-slurry-no-starter-vs-fresh-yeast-exbeeriment-results/

Those three articles were good reads. I recently pitched a "sloppy old slurry" from a Hefe that had been refrigerated for two months. Direct pitch after warming and swirling, no starter, no rinsing.

WLP300 is a nuclear bomb once it fires up, and by dark that evening (early afternoon pitch) the yeast was on fire. As one fellow brewer said, "my blowoff bucket needed a blowoff tube"!

With that said, I had already hit FG in 3.5 days. And this is at 65F. But, just letting it ride on out to smooth out any off flavors created with this nuclear fermentation.