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- May 28, 2018
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Just wondering how long/how many batches others have gone with same yeast in fermentor. I had gone up to three before several times, and I just went four batches, and when I went to clean fermentor, there was no indication in appearance or smell I could not have gone further, and the last batch was racked over a week ago.
Does anyone use a "continuous use" protocol, like they do in some food processing plants (and for all I know, some breweries) ? I know a lot of brewers preserve their yeast for brew after brew. This is sort of the same thing, but yeast remains in sealed fermentor.
I have conical fermentors, so I can dump trub & solids, and temp control, so yeast stays at optimal temperature. I'm kind of tempted to see how long I can go, or at least until I want to change yeasts. I'll be doing low temp lagers for a while, so regular brew schedule of every other week will work out well.
Benefits: Cleaning fermentors is a chore, and it saves buying yeast and fussing w yeast. After initial pitch, there is not even a need for a starter or special care of yeast cake, as conicals hold about a liter of yeasty beer below racking valve.
Does anyone use a "continuous use" protocol, like they do in some food processing plants (and for all I know, some breweries) ? I know a lot of brewers preserve their yeast for brew after brew. This is sort of the same thing, but yeast remains in sealed fermentor.
I have conical fermentors, so I can dump trub & solids, and temp control, so yeast stays at optimal temperature. I'm kind of tempted to see how long I can go, or at least until I want to change yeasts. I'll be doing low temp lagers for a while, so regular brew schedule of every other week will work out well.
Benefits: Cleaning fermentors is a chore, and it saves buying yeast and fussing w yeast. After initial pitch, there is not even a need for a starter or special care of yeast cake, as conicals hold about a liter of yeasty beer below racking valve.