gotsumbeers
Well-Known Member
Is it worth washing and saving the yeast from brew that went from 1.107 to 1.020? Is it too pooped out and tired? I would more than likely not be using it on another big beer.
cockybitz said:I am of the opposing view. Yeast that have survived such have the biological makeup to digest all of those sugars AND do so in a high ABV environment. I say keep them to make either a very dry beer or another large beer.
Yes. But they will have war stories. In the form of mutations.
Mutations don't happen that fast. It takes several generations before they come about and make any kind of impact.
This is incorrect, at least according to Chris White in Yeast.
I actually asked during a brewery tour in this area about how often they reuse the yeast, and it came back at least 10 times/generations from a sample.
Yeah I think one of our local pro brewers said he would go a hundred generations and not think twice; the difference is that he is re-pitching a really small amount each time.
Yeah I think one of our local pro brewers said he would go a hundred generations and not think twice; the difference is that he is re-pitching a really small amount each time.
Salute it for doing such a great job as it heads down the drain. That yeast has been through hell, I wouldn't re-pitch it.
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