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re: yeast recycle

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  • Ted Palmer
    Hi Darryn, You can re-pitch yeast more than 10 times in most cases, the biggest factor in determining if the yeast is still healthy would be its viability.
    Message 1 of 1 , Jul 2 9:39 AM
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      Hi Darryn,
      You can "re-pitch" yeast more than 10 times in most cases, the biggest factor in determining if the yeast is still healthy would be its viability. Viability is the percentage of live cells in a given sample. To test for this you will need a microscope, a hemocytometer and some methylene blue stain. here is a good link written by a friend of mine that explains this method in detail.
       
       Another important factor is the genetic strength of the yeast, some yeasts are very stable genetically others aren't. What this means is that genetic mutations change the profile of the cells to the point that they no longer resemble the parent strain. Some yeast strains mutate in less than 4 generations where others are stable for hundreds. Turbo yeast being a highly hybridized yeast falls into the former, I can't tell you how well it will perform or for how many generations, you will have to figure that one out on your own through experimentation.
      Many packaged yeasts are mixtures of 2, 3 even 4 different yeasts, so if one doesn't crop yeast at the right moment during a ferment one or more of the strains could wind up missing in action. Also be aware that the pitching rate or the number of cells added per ml is an important factor in any ferment . The right # is 10 X 10^6 cells per ml up to 12 degree Plato and you must add 1 x 10^6 per degree Plato above 12. That can be allot of yeast in a high gravity wort. The caveat in yeast pitching is more is better than less.
       
      I hope that answers you questions,
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