21 replies to this topic

[Brauer]

Lagunitas tells a story that they tested the yeast from a few of their beers and a repitch from their IPA was best. Their assumption was that it was the beer they made most frequently, so the yeast was freshest. That appears to be around 1.060.

[SchwanzBrewer]

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.

 

That's true. The reason why I asked about the krausening was because that's supposed to be the cream of the crop. A lot of breweries reuse yeast from the bottom of the conical and it's already gone started going to sleep so to speak. I was figuring that taking samples of the krausen, even in bigger beers, would ensure a healthier, less stressed, pitch in another generation and beyond.