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I just really like the work levifunk is doing!

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Ryan
11/10/08 06:33 AM  
After stressing yeast.....
Once you've pushed a yeast through five gallons of >1.09 SG wort, it seems the general consensus is that the yeast are too tired to repitch. Does this mean the slurry is best off dumped, or will using a half cup of slurry and making up a low gravity starter with nutrients, fresh 02, and a stir plate bring things back to healthy?
SteveG
11/10/08 11:51 AM  
Re: After stressing yeast.....
Too tired? Is that the concensus here? If it were me and I had need of it following that beer I'd use it. For those who would go with the too tired call, what would you mean by "tired"? My understanding is that yeast is viable until it undergoes genetic drift.
Al B
11/10/08 01:45 PM  
Re: After stressing yeast.....
You can have a off-flavors and stuck fermentations without a genetic drift or mutation. Viablilty can be defined as healthy, stressed, or sub-lethality, and of course nonviable = death. I tend to think that genetic drifts, while random events, can increase over time during multiple generations of growth - where a few mutated cells start to grow larger and larger thereby creating a drift in the end-product flavor/quality.

I would not dump the slurry over 1090, but I would not repitch into a new beer as is either. A portion may be taken to make a fresh starter. I would decant off the fresh kreusen or top layer of the starter into another fresh starter, discarding the first starter sediment. The second starter, build up for you next brew.

Ryan
11/10/08 03:20 PM  
Re: After stressing yeast.....
Thanks Al

Yeah, so the idea behind changes in yeast character through time is that genetic drift (which is really just a fancy way to say random mutation) becomes non-random in the sense that if natural selection favors some mutants over others, then the strain property of that favored mutant will spread. If you catch the one in a million mutations that does something favorable, I suppose you end up with a new house strain. I however am currently more interested in just having a healthy colony of WY1056 or Abbey ale II or whatever.

Thanks for the Krausening suggestion. I hadn't thought of that.

r

SteveG
11/10/08 04:38 PM  
Re: After stressing yeast.....
Huh. I pitched my triple cake into the cider I was telling you about Al. So far its appeared to be very active, performing as expected. The triple was a bit below Ryans beer ... but wish me luck!!
Ryan
11/10/08 05:33 PM  
Re: After stressing yeast.....
Actually I used 1.09 as a benchmark...mine was actually a strong dark that weighed in at 1.102 in one case and a barleywine and 1.104 in the other.

:)

Al B
11/10/08 07:11 PM  
Re: After stressing yeast.....
Steve-

Cider is mostly fructose I think. That's very easily fermentable as we know, so I would think that's a good thing on a repitch at high gravity. Fingers crossed!

 
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