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Seanywonton
11/07/08 12:11 PM  
Repitching from a fairly High-grav Belgian
I know this question has probably been asked before but...

I did a strong ale and overshot my OG, so it ended up at 1.071. So this might end up at 8% ABV. The yeast I used was Whitelabs 500 and it was in very good condition, not underpitched, and great temp control (68-72).

So, say I want to do a 7% Dubbel now, should I treat this yeast in any way, or just reptich? I could go back to a starter, if necessary, or just pitch a little extra yeast into the next batch.

Thanks

Sean

petec
11/07/08 12:33 PM  
Re: Repitching from a fairly High-grav Belgian
I'd repitch but maybe not use the entire slurry.

petec

Seanywonton
11/07/08 01:27 PM  
Re: Repitching from a fairly High-grav Belgian
I wouldn't use the entire slurry in any case, but I'm just wondering how much the higher alcohol content will effect the yeast viability for the next time, if at all. And if so, how can you make your yeast more healthy?
OldTree
11/07/08 05:47 PM  
Re: Repitching from a fairly High-grav Belgian
In BLAM it is claimed that Rochefort will begin a fresh yeast in their 6 (1.072 OG) and then repitch that into their 8 (1.078 OG) and then repitch that into their 10 (1.096 OG). Based on this information, (assuming good yeast health and handling techniques) it seems that your repitching to the Dubbel should be just fine. As already suggested though, the entire yeast cake is not required. You are probably looking at needing 25-33% of the yeast cake.

Cheers...Augie

Baums
11/10/08 09:54 AM  
Re: Repitching from a fairly High-grav Belgian
If your yeast is deficient, it's likely sterols and UFAs that are lacking. To rebuild these stocks, aerate the yeast heavily and repeatedly (continuously if possible). Something like half a day should work well. This will definitely work if you give them a bit of wort during this time as well. If you don't, then I don't know if it will work or not.
 
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