40 replies to this topic

[Stains_not_here_man]

I have ingredients for a brown ale, a red ale, and a porter. I'd like to harvest and repitch yeast from batch to batch because I've never tried that before and I want to give it a try.

What yeast would be good for all three? My go to 'clean' yeast has always been 1056, but I'm open to suggestions...

[neddles]

1450 would be my first choice for American versions. 1469 if you want some English character.

 

Both are terrific and versatile. 1450 has the added benefit of a slightly fuller mouthfeel if you like that in a beer. 1469 has a terrific character that can be subdued at lower temperatures if you like and will floc like you expect of an English yeast.

Edited by neddles, 20 March 2017 - 03:00 PM.

[denny]

1450 would be my first choice for American versions. 1469 if you want some English character.

 

Totally agree.

[HVB]

1450 would be my first choice for American versions. 1469 if you want some English character.

Both are terrific and versatile. 1450 has the added benefit of a slightly fuller mouthfeel if you like that in a beer. 1469 has a terrific character that can be subdued at lower temperatures if you like and will floc like you expect of an English yeast.

Agree with 1450. Yes, I have come full circle ☺️

[Big Nake]

What I like about this is that American strains like 1450 and even 1056, WLP001, etc. are very neutral and I consider many English strains to also be very neutral but with a touch of something more. 1028, 1099, 1469, 1968, etc. all have this really nice bready-crackery thing going on. 1728 would be great for all three styles you mentioned as well.

[HVB]

1272 would be a good choice too.

[Stains_not_here_man]

Hmm, I do like a fuller mouth feel. 1450 sounds like a winner

[HVB]

Hmm, I do like a fuller mouth feel. 1450 sounds like a winner

To be honest 1450 or 1272 would be my choice. There are similarities between the two.

[Stains_not_here_man]

I'm kinda impressed, picked up a smack pack of 1450 today at my LHBS. Mfg date 08Mar2017...

Edited by the_stain, 23 March 2017 - 11:30 AM.

[positiveContact]

I'm kinda impressed, picked up a smack pack of 1450 today at my LHBS. Mfg date 08Mar2017...

 

oh yeah!

[Bklmt2000]

Fresh yeast is the best yeast.

[neddles]

I'm kinda impressed, picked up a smack pack of 1450 today at my LHBS. Mfg date 08Mar2017...

Got a pack of 1450 mail order yesterday. Same date.

[Stains_not_here_man]

Starter going now

I'm thinking Tuesday sounds like a nice day to brew

[Stains_not_here_man]

So, what's the consensus... Harvest and repitch, or siphon next batch directly on top of existing yeast cake in the same fermenter?

[Big Nake]

So, what's the consensus... Harvest and repitch, or siphon next batch directly on top of existing yeast cake in the same fermenter?

Try to transfer beer 1 out of primary and store some of the yeast slurry in a clean and sanitized vessel and use it in beer 2 as quickly as you can. I do this on the same day that I'm making a new beer so the slurry sits in the fridge for 30-60 minutes before I pitch it again. If you decide to store it longer, someone else here might be able to tell you how long it will be okay before you would have to make a starter for it. Some number of weeks, I assume.

[positiveContact]

So, what's the consensus... Harvest and repitch, or siphon next batch directly on top of existing yeast cake in the same fermenter?

 

I think a yeast cake from one batch into another batch of the same size is way more yeast than you might want.  for a 10 gal batch I typically scoop about 3/4 of a quart of sludge out of the bottom.  it's a mix of stuff - no idea how much is yeast.  I then dump this into the next batch hopefully within a few days.  the jar of yeast is stored in a fridge in between of course.

[Bklmt2000]

Harvest the yeast cake and split it out into 3-4 sanitized containers.

 

Siphoning a batch onto a full yeast cake is overpitching.  Always transfer the wort into a freshly-sanitized fermenter.

 

Just another opinion.

[HVB]

Harvest the yeast cake and split it out into 3-4 sanitized containers.

Siphoning a batch onto a full yeast cake is overpitching. Always transfer the wort into a freshly-sanitized fermenter.

Just another opinion.

Pretty much what I do.

[djinkc]

Harvest - a lot of the krausen crud doesn't taste good.  Also, too much yeast unless you're making a big, big beer.  It could ramp initial fermentation temps a bit too high.

[CaptRon]

Meh, I have never had a problem with tranfering new wort on top of a yeast cake.  I've done it three times in a row and it has been fantastic every time.  I always start with the lightest tasting beer and get darker and more assertive each time though so that probably helps.  Talk about very quick, explosive fermentations though..