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The shaken not stirred approach has gained widespread acceptance, for sure. Alternatively, you can time your brewing for harvest and repitch on the brew day. That has been my approach for the last couple years, averaging 7-8 generations per strain.
For sure and agreed. My reason for immediate repitch is lowering the likelihood of contamination, which, given my bumbing lab skills is appreciably increased with time in the flask! YMMV for sure. FWIW the most I have taken out a yeast strain was 25 generations. I gave up because I tired of the strain at that point....
Quote from: ynotbrusum on March 10, 2019, 08:03:17 pmThe shaken not stirred approach has gained widespread acceptance, for sure. Alternatively, you can time your brewing for harvest and repitch on the brew day. That has been my approach for the last couple years, averaging 7-8 generations per strain.As I often note (drone on about,) storing yeast for a period before pitching or repitching is not a real problem either for us, if scheduling brewdays to match propagation or harvest is difficult. The enemies of yeast in storage are hydrostatic pressure and heat buildup in the yeast mass generated by its own metabolism. These are significant concerns in the cone of a commercial fermenter or even in a large brink. In a quart jar in your fridge, or even on the bottom of a homebrew sized fermenter, not so much. One of many advantages we have over the pros.Sent from my SM-J727V using Tapatalk