Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Post by dliput » Tue Apr 26, 2011 12:10 am

Does anyone know if I have to make a yeast started if I want to take yeast from the end of a primary fermentation and reused it immediately in another batch that has similar ingredients?



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yeast re-pitch

Post by slothrob » Tue Apr 26, 2011 6:33 am

You can take the yeast and re-pitch it immediately, or even store it in a jar in the fridge for about 2 weeks or so, without needing to make a starter. The previous beer was essentially your starter.

If I'm pitching into a similar OG beer, I pitch about 1/3-1/4 of the yeast cake to allow for a little yeast growth in the new beer. I only make a starter every 3rd to 4th beer because I mostly re-pitch yeast.
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