Velnerj
Simul justus et potator
I've bumped into this idea a few times on this forum. It's not so much the idea of repitching dry yeast (or any yeast for that matter) but it's the idea that the yeast doesn't reach its full potential until after a few iterations/repitches. It's a bit counter-intuitive to me but I'm interested to hear other people's experiences. Is it because of increased pitch rates? Is it strain dependent? Slight positive deviation from original strain? Too many questions....
Personally I only use dry yeast so that's why this thread is limited to that but liquid yeasts could also be addressed here too.
My own personal brewing style is not set up ideally for repitching as I brew once every 2-3 months. As I see it that's probably too long to hold yeast (without freezing with glycerine). But I would also be willing to hear others who have stretched their repitches that long with varying success?
If there is any truth to the idea that repitching equals better beer I may have to rethink my brewing practices...
Personally I only use dry yeast so that's why this thread is limited to that but liquid yeasts could also be addressed here too.
My own personal brewing style is not set up ideally for repitching as I brew once every 2-3 months. As I see it that's probably too long to hold yeast (without freezing with glycerine). But I would also be willing to hear others who have stretched their repitches that long with varying success?
If there is any truth to the idea that repitching equals better beer I may have to rethink my brewing practices...