First Yeast Re-pitching question.
Posted: Sun May 03, 2009 12:09 pm
I'll listen again to the brew strong today too - but maybe you can help me with a question:
I have an IPA that I am going to move from the carboy to the keg today. It was brewed 3 weeks ago and has been at 68F for most of that time, and not higher than 70F.
Can I re-pitch this yeast today?
I got the part about flaming the mouth of the carboy, rinsing it with sterile water and shaking to let the crap fall to the bottom and then pouring the good suspended yeast off (and maybe doing this a couple times).
What I'm not clear about is if the last fermentation was completed over 2 weeks ago is the yeast at the bottom still happy since is has been at 68F for that long? I recall somewhere in the brew strong that you should store the yeast in the refrigerator soon after fermentation is completed.
If the yeast is still OK, I'll brew another IPA today. Pitching calculator calls for about 100ml of re-pitched yeast using the default settings. If not, I'll get a starter going.
I have an IPA that I am going to move from the carboy to the keg today. It was brewed 3 weeks ago and has been at 68F for most of that time, and not higher than 70F.
Can I re-pitch this yeast today?
I got the part about flaming the mouth of the carboy, rinsing it with sterile water and shaking to let the crap fall to the bottom and then pouring the good suspended yeast off (and maybe doing this a couple times).
What I'm not clear about is if the last fermentation was completed over 2 weeks ago is the yeast at the bottom still happy since is has been at 68F for that long? I recall somewhere in the brew strong that you should store the yeast in the refrigerator soon after fermentation is completed.
If the yeast is still OK, I'll brew another IPA today. Pitching calculator calls for about 100ml of re-pitched yeast using the default settings. If not, I'll get a starter going.