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Harvesting Yeast After A "non-standard" Fermentation

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jakethesnake559

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Hi all,

Just wondering if there would be any issues harvesting yeast from a beer that had some issues during fermentation.

My latest one was a bit slow to start and then kind of stopped and started.
Has ended up getting down from 1.056 to 1.018 now after two weeks and some manual "encouragement" along the way.
I'm going to leave it for another week or so to see if it gets down any lower.

It was Wyeast 1056 in a 1L starter (will make it 2L next time :D ).

I know that yeast can do funny things when it gets stressed, but my hydrometer samples taste all good.

Pretty sure it will be Ok to harvest, but looking for some reassurance.

Cheers again,
Jake.
 

Wolfy

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Pretty sure it will be Ok to harvest, but looking for some reassurance.
You won't get any reassurance for me and I don't understand why you think it will be "OK" if the existing fermentation was abnormal.
Obviously something is out of the ordinary and not quite right, so you risk transferring whatever the problem may be into the next batch of beer.
... but if you're happy with how the existing fermentation went and how it tastes ... then go for it, might work out OK.
 

Yob

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Me either.. If the ferment wasnt exceptional (recipe faults aside) why bother?

Sounds like running the risk of doubling up on a poor ferment.. 1056 to 1018 isnt exceptional attenuation
 

jakethesnake559

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Thanks gents...exactly the info I was after.
I won't waste my time.

Cheers,
Jake.
 
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