HOMEBREW Digest #5812 Tue 22 March 2011

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  RE: Reusing yeast ("David Houseman")
  RE: Reusing yeast ("Bill Pierce")

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---------------------------------------------------------------------- Date: Tue, 22 Mar 2011 07:19:33 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Reusing yeast Glyn, Gee, you could easily get a book here from the HBD contributors. There's been a lot of experience and history in reusing yeast. The one point I'll make is what I do on a regular basis (not my culturing and storing yeast): I'll brew a smaller beer, say a Bitter, one week. Primary fermentation will be complete by the time I brew the following week. So then I will brew a bigger beer, say a Barleywine, that will work with that yeast. I will rack from the primary and leave the yeast bed in place and just knockout from my kettle, through the chiller directly onto the yeast bed. Splash to aerate only. LOTS of yeast for the Barleywine. The Bitter was essentially a 5 gallon yeast starter. This works for Helles to Bock, or Dry Stout to Imperial Stout, Scottish Ale to Strong Scotch Ale, Belgian Pale Ale to Belgian Strong Ale, etc. Good luck, David Houseman Return to table of contents
Date: Tue, 22 Mar 2011 10:48:49 -0400 From: "Bill Pierce" <BillPierce at aol.com> Subject: RE: Reusing yeast To add to the discussion about reusing yeast, I will add my procedure for making yeast starters. As a believer in substantial pitching rates, I make large starters for most of my beers. For a 10 gallon batch of my typical ales with gravities above 1.050, I will step up a yeast smack pack or stored yeast twice to a 1 gallon starter; for lagers and high gravity ales, especially Belgian styles, I will make a 2 gallon or larger starter (I often ferment them in a 3 gallon carboy). These starters represent some effort and an expense in terms of the extract used, so I have been hopping the larger starters to about 15 IBUs with bittering hops only, and boiling them for 30 minutes. After they ferment out, I crash cool the starters 24-48 hours before pitching, which usually causes the yeast to flocculate nicely. Then while the wort is boiling I will sanitize and fill two liter or 20 oz. plastic soda bottles with a little priming sugar solution. I siphon the liquid portion of the starter into these. That leaves mostly yeast sediment to pitch into my beer. The resulting low gravity starter beer can be quite drinkable as a table beer. For example, I call my Belgian starters "monk's ordinary," which are quite popular for family drinking. Even lager starters, if I'm willing to be patient enough to ferment them at lager temperature, become my own more flavorful version of "lite" beer. Brew on! Bill Pierce Cellar Door Homebrewery Burlington, Ontario Return to table of contents
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