7 replies to this topic

[positiveContact]

How high of an OG beer will you repitch ale yeast without any concerns?  I was thinking up to 1.060.

 

eta:  I'm talking about the source beer, not the destination.

Edited by pickle_rick, 19 September 2017 - 03:19 AM.

[SchwanzBrewer]

The real answer is "it depends".

If you really want not to worry about repitching yeast then you'll get a definitive answer by taking yeast samples and plating them and looking at them under a microscope for health, purity, and count. But that's a big ball of twine to unravel if you've never done it before.

If you just want confidence about repitching then follow the rule of thumb which is don't repitch yeast from a higher to a lower gravity beer.

It should be mentioned though that the rule above is super simplistic and you can gain confidence in your pitch by simply looking at it (Is it dark, creamy, or is there a lot of particulate in it), tasting the source beer for off flavors, and tasting/smelling the yeast to make sure it's not bad. All of this boils down to having experience with a yeast and paying attention to what you're doing. Lots of breweries repitch yeast from higher gravity beers without any problems.

I'm not an expert on yeast wrangling. Others here may be more qualified to give this advice. Read "yeast" by jamil zainiseff if you want more info.

[positiveContact]

I just figure at some point a higher OG beer will leave behind less than super vital yeast.  I'm just not sure where that point is.

[SchwanzBrewer]

I just figure at some point a higher OG beer will leave behind less than super vital yeast. I'm just not sure where that point is.

Honestly from the microbiologists I've talked to it's all about the conditions you take it from with regards to health and less black and white about abv of the source beer.

[positiveContact]

Honestly from the microbiologists I've talked to it's all about the conditions you take it from with regards to health and less black and white about abv of the source beer.

 

other than ABV I don't know that I have many other knobs to turn with regards to yeast health coming out of a full batch of beer.

[Bklmt2000]

I've repitched yeast from 1.070+ beers with no issues.

 

One caveat is repitching yeast from super-hoppy beers; the high amounts of alpha acids and/or other hop compounds present in the wort can inhibit yeast growth in subsquent batches.

[positiveContact]

I've repitched yeast from 1.070+ beers with no issues.

 

One caveat is repitching yeast from super-hoppy beers; the high amounts of alpha acids and/or other hop compounds present in the wort can inhibit yeast growth in subsquent batches.

 

I wonder why that would be.  once the yeast and hop matter are in the new batch of wort those hops wouldn't amount to much overall.

[SchwanzBrewer]

I wonder why that would be. once the yeast and hop matter are in the new batch of wort those hops wouldn't amount to much overall.

Well just conjecture here but, yeast consume and absorb a lot of things readily and if they've been exposed to those alpha acids or whatever organic compounds their health might compromised and cell division and nutrient absorption may be affected.