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.
Posted 19 September 2017 - 03:16 AM
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.
Posted 19 September 2017 - 08:28 AM
Posted 19 September 2017 - 08:31 AM
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.
Posted 19 September 2017 - 08:35 AM
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.
Posted 19 September 2017 - 09:40 AM
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.
Posted 19 September 2017 - 09:45 AM
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.
Posted 19 September 2017 - 09:56 AM
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.
Posted 19 September 2017 - 11:07 AM
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.
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