Beer Forum

I will be brewing a stout and an IPA. Id like to use ca001 for both batches. Which one would you brew first to salvage the yeast.

IPA first... I'd be more worried about picking up roastiness/color from the stout in the IPA than picking up some residual hoppiness in the stout from the IPA.

Hey, you got your chocolate in my peanutbutter

What is you projected IBU's? I think I remember hearing that if the IBU's are above 60 or 65 may hurt your viability.

sg of the stout is 1.064
sg of the IPA is 1.075 with 53 IBU

Check out the latest episode of Brew Strong Repitching at the 42 minute mark. Jamil explains that you usually want to go lighter to darker, lower ABV to higher and lower IBU to higher.

From that show it seems like the stout would be better even though it is darker. The highr alcohol and hop bitterness of the IPA would put it second.

Millhaus wrote:Check out the latest episode of Brew Strong Repitching at the 42 minute mark. Jamil explains that you usually want to go lighter to darker, lower ABV to higher and lower IBU to higher.

+1. Although I did use the yeast from my Tasty APA clone to pitch in my Old Monster Barleywine. I thought the hop flavor would help.

I don't like to reuse yeast from a batch with an OG higher than 1.060 as a general rule. But since most of my beers are in the 1.055-1.065 range, I do anyway. The 1.075 IPA is definitely too high to reuse the yeast.

When I resuse yeast from a stout in a lighter beer, I do sort of a wash of the yeast. I start by pouring off as much of the stout as possible, even to the point of losing a little yeast. I then add back some cheap megaswill like PBR or Milwaukee's Best (my beer is too good to waste on this process ). I swirl this around to get the yeast back into suspension and let it sit until most of the yeast settles out and then decant again. This removes most of the color and roast taste. You lose a little yeast each time but you still have plenty left.

Wayne