Yeast Reusing Options

[discoloop]

I'm in the process of planning my next brew. The yeast I will be using will be reused from a previous brew, but I have a couple of options. Just wondering which would be the 'safest' option with regard to infection risk, off flavours etc.:

Option 1: Pitch straight onto yeastcake of current brew. This will be the second brew in a row onto the same yeastcake (i.e. 3rd generation). I will remove about half the yeastcake before doing so, so as not to overpitch. The batch of beer currently on the yeastcake displays no off-flavours thus far.

Option 2: Same as option 1 but remove the yeast, clean and sanitise the fermenter and then repitch accordingly (within the space of an hour or so). The benefit of doing this would be pitching to a clean fermenter. The risks are those that go with transferring the yeast out of and back into the fermenter.

Option 3: About half the yeastcake was saved from the previous brew. I ladled into a sanitised container and have stored in the fridge for about three weeks. I could make up a starter with this yeast. (i.e. Second generation, but one that has laid idle in the fridge for a few weeks.)

Which is option better? Or is it much of a muchness as long as my sanitisation regimen is up to scratch?

 

[Barry]

I would use option 2. It works in my experience but others might have other ideas.

 

[QldKev]

For me it would always be option 1. Pour out min helf and drop the next batch onto it.

QldKev

 

[Zwickel]

In case Id have the time and space to do brews in a row, Id choose option 1

In any other cases, Id fill the harvested yeast into another vessel, clean the fermenter and store the yeast cold in the kegerator for reusing it next time.

Cheers :icon_cheers:

 

[raven19]

My recommendation would be an alternative to option 3 - reuse only half a cup or so of your yeast trub in a clean fermentor.

Works for me a treat.

I would also grab some of the remaining yeast trub in a glass jar or similar for future reuse...

2c.

 

[Ecosse]

I've been pretty happy with my results following the third method.

If you've got a bit of time JZ and John Palmer have a Brew Strong podcast on repitching that's worth a listen. Linky.

 

[matt white]

Go with the easiest option, Number 2, has worked for me for years.

 

[Gavo]

I always wash my yeast and I generally never to back to back brews, if I did back to back brews I would use option 2. Even easier if you have a second fermenter as you could just pour the yeast into an already cleaned fermenter.


Gavo.

 

[flattop]

Option 2 for me.... never tried option 1 but i hear it works well

 

[clarkey7]

Which is option better? Or is it much of a muchness as long as my sanitisation regimen is up to scratch?

I think you nailed it in your final question......

All work....depends on your situation - what beers, # of fermentors etc....

On a personal note. I've done Option 1 and 2 with success recently and will be doing option 3 for the Big Brew Day...

PB :icon_cheers:

 

[benno1973]

Ale or lager? Pitching onto an ale yeastcake isn't a great idea, as ales need to step up to produce the desired esters. Not such an issue for lagers as generally you don't want ester production.

So with a lager, I'd be happy to pitch on the yeastcake. With an ale I'd drain off 2/3rds of the yeastcake and pitch onto that...

 

[discoloop]

It's a lager. Well, SanFran lager yeast so designed for warmer temps but fermented at the lower end of the scale.

I guess the big question for me is whether it's better to use a 3rd gen yeastcake or a 2nd gen one that's been laying idle and untreated in the fridge for a few weeks. (In sanitary conditions, of course.)