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Author Topic: Re-pitching yeast back into the same beer  (Read 780 times)

Offline EnkAMania

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Re-pitching yeast back into the same beer
« on: June 24, 2020, 06:28:48 pm »
I had a crazy thought.  I made a ginormous stout that came out more ginormous than I thought it would.  Bottom line, I need to pitch more yeast.  What if I collected some yeast from the fermenter, threw it in a starter and re-pitched into the same beer?
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Offline jverduin

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Re: Re-pitching yeast back into the same beer
« Reply #1 on: June 24, 2020, 07:50:21 pm »
If you could choose between a fresh pitch of yeast or reusing, I’d use a fresh one to work in a high ABV environment. The reused yeast may do OK, but fresh yeast may be in a better position to do what you’re asking.


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Offline Bob357

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Re: Re-pitching yeast back into the same beer
« Reply #2 on: June 25, 2020, 06:24:29 am »
I agree with jverduin. If the yeast petered out before fermentation completed it's likely stressed and not a good candidate for reuse.
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Offline ynotbrusum

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Re: Re-pitching yeast back into the same beer
« Reply #3 on: July 02, 2020, 02:56:54 pm »
I agree that the preferred route is fresh yeast, but a starter that is new with a dose of the old slurry is really awfully similar to a starter of new yeast that has finished and settled out within the starter.  But, regardless, I would pitch it at high krausen for either approach.  Look into an Shaken not Stirred starter and pitch it at high Krausen and I bet you will get some downward movement in the gravity.  Just a guess - nothing science based in that.
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