Not RePitching Yeast From A High Gravity Ale.

[hopbumpingbrewer]

On the high gravity show Doc, said that it would not be wise to reuse your yeast when you do a high gravity batch.

I am a little bit confused. I read "Brew Like A Monk" and within that book it gave examples from Belgian Brewers and Belgian Influenced Brewers. Often time their ales are upwards of 1.096 S.G.

I can't imagine that they are pitching a FRESH slurry of yeast every batch they make.

I have some WLP510{Bastogne} that I used in a 1.091 S.G. Belgian and I really want to use it again. Early samlples from my conical are incredible.

It is only available Jan & Feb each year. It is worth too much to me just to discard it.

Any thoughts?

Thanks,
Carlo

Not Beer Snob! It's Beer Chauvinist

[Ozbrewer]

youll find that the high grave brewers do a few things with there yeast, Firstly they will make there smaller batches to grow up the yeast, so take a monk in belgium for instance, they will make there house beer, then maybe a dubble, then the tripple......

youll also find that most of them wil have big labs just for growing up yeast

[hopbumpingbrewer]

Oz,
Thanks alot you are right. Dr. Scott got back to me as well and refered to the cell walls and why they would be weaker due to the stress.

I guess this time I just did my beers in the wrong order.

Next time will be different.

Carlo

[Ozbrewer]

dude if you want to save $$$ and ge tthe most out of your yeast, you can split a vial or smack pack into 10 tubes, or reculture from a good sample....its all pretty easy

[hopbumpingbrewer]

It really is not about the money. I have been taking samples from the fermenter and they are so clean and rich.
There is no more WLP510. I do like WLP550, but it is not the same.

"Just had Firestone Walkers 1000th brew. A Barrel Aged 5 malt ale. Very Good"

[hopbumpingbrewer]

It really is not about the money. I have been taking samples from the fermenter and they are so clean and rich.
There is no more WLP510. I do like WLP550, but it is not the same.

"Just had Firestone Walkers 1000th brew. A Barrel Aged 5 malt ale. Very Good"

I am not so sure about the yeast slants and culturing. I would really like to see it done before I ruin a few batches trying.

Keep Well Oz,
Carlo