Beer Forum

I'm fermenting a big Irish Red Ale with WYeast #1084 (2300mL starter for a 10 Gal batch). The OG was 1.064. The fermentation took off right away and was pretty strong for well over a week. A refractometer reading (corrected for the presence of alcohol) suggests that the attenuation was at the high end of the range for this strain, so I'm thinking that I have fairly healthy yeast from which to make another beer.

My question is what is the OG cutoff for repitching yeast? When repitching I typically transfer the yeast to a large sanitized container with some sterile water, shake and let stand in the fridge for 15 min. I then decant about 80 of the top layer into sterile containers for cold storage and later use (usually within a week or two).

I'd like to use this yeast for a Strong Scotch Ale ~ 1.085 OG. Should I use the yeast from the IRA or should I make a starter from fresh smack packs?

The common recommendation (if i recall correctly) is that the cutoff is around 1.060.... but I've cultured up from the bottle from beers that had OG's higher than that, and just by treating the yeast fine I had great results.... in short, you'll be good. Maybe pitch slightly more than you would otherwise.... but I think you'd be just fine. I wouldn't continually repitch this yeast, but once, don worry about it.

Also, it probably wasn't an extremely hoppy beer, which affects the yeast just as much IMO. I'd rather repitch from a 1.065 low hopped beer, than from a 1.055 highly hopped APA. Thats just me though.

Mike-

I agree with Apresski- He is right that it is preferable to pitch from a smaller first beer's cake, but I'm sure too that a 2nd batch off that yeast will ferment just fine. The low hopping level of an Irish Red gives you more upward leeway compared to say a pale ale.

You going on Sat?

S

I think I'll give it a try. If I lose a couple of points due to low attenuation it shouldn't hurt a SSA.

S - Yes, I will be there Satuday morning. Haven't done as much studying as I would have liked, so I'm trying to cram as much as possible the next few days. Planning on doing the Black Raven tour after as well.

I asked the Pope a similar question and he said go for it. The impression I get is that it's much better to repitch a yeast that has fermented a slightly-high gravity beer than it is to repitch from a beer with very high IBU's.

Cool-

See you there - 0800
GOOD LUCK!