21 replies to this topic

[Poptop]

Fellas, topic title says it all. At what gravity won't you reuse slurry or cleaned yeast?

[matt6150]

Whatever the max gravity that is recommended for that yeast.

[Poptop]

I recall one of our Brothers discussing not reusing if the gravity is over X, 1.060 regardless of the type???

[positiveContact]

like most things there is probably no hard and fast number.  1.060 sounds like a reasonable limit.  this is based on nothing of course.

[denny]

I recall one of our Brothers discussing not reusing if the gravity is over X, 1.060 regardless of the type???

 

Yep, that's the conventional wisdom.  Being a serial yeast abuser, I push it up to 1.070 although it may not be a great idea.

[Poptop]

Thanks, pretty sure it was your original wisdom D. Why is it not a good idea above ~60?

[3rd party JKor]

I'd go for the gold.  1.100?  No limit?

 

Is the question 'What's best?', or 'What would you do?'.  Very different answers.  

[Poptop]

JKor I like your sense of brewventure
I'm axing cause I'll have a nice buttload of 550 ready for something in a week or so, hence my Patersbier thread the cake in question is 1.060

[3rd party JKor]

Yeah, I'd reuse it assuming I pitched a good, healthy pitch to begin with and the fermentation went well.

[Poptop]

Yes & Yes

[SchwanzBrewer]

Honest question... if you take yeast from the high krausen at peak health for repitch the gravity of the beer shouldn't matter correct?

[positiveContact]

Honest question... if you take yeast from the high krausen at peak health for repitch the gravity of the beer shouldn't matter correct?

 

the higher osmotic pressure might not be good for yeast health.  I'm not sure what the limit is there.

[Poptop]

Between Schwanz and Evil's above conversation, my cranium just sprung a leak.

[positiveContact]

Between Schwanz and Evil's above conversation, my cranium just sprung a leak.

 

the higher gravity wort is going to want to bust into the yeast cell via osmatic pressure.  at least that's what I gather - I'm not a chem/bio guy.

[denny]

Thanks, pretty sure it was your original wisdom D. Why is it not a good idea above ~60?

 

 

Because "they" said so!    But I think it's that the yeast is stressed and less healthy.  You could likely get around that by using a bit of a high gravity slurry to build a new starter.

JKor I like your sense of brewventure
I'm axing cause I'll have a nice buttload of 550 ready for something in a week or so, hence my Patersbier thread the cake in question is 1.060

 

I'd say no problem with that.

the higher osmotic pressure might not be good for yeast health.  I'm not sure what the limit is there.

 

I think that's a very good theory.

[SchwanzBrewer]

So would you say most breweries don't repitch their IPA yeasts?

[positiveContact]

So would you say most breweries don't repitch their IPA yeasts?

 

aren't most IPAs under 1.060?  or maybe not much higher than that?

Edited by Evil_Morty, 01 October 2015 - 12:58 PM.

[denny]

So would you say most breweries don't repitch their IPA yeasts?

 

some do, some don't.  depends on gravity.

[SchwanzBrewer]

some do, some don't.  depends on gravity.

 

I think I recall John Kimmich saying that they repitch a bunch of times for Heady. There's got to be more than just gravity. I need to research this more.

[denny]

I think I recall John Kimmich saying that they repitch a bunch of times for Heady. There's got to be more than just gravity. I need to research this more.

 

Yeah, I think that on our level we use gravity as a rough ROT to indicate yeast health.  Maybe a commercial brewery would have a lab or some other way to do that.