Re-using yeast.

[iowalad]

Excellent nothing better than Mysterio being the guinea pig for me!

I won't be using 1968 again till fall in any event.

[Martin the fish]

If 1968 is not good for continued use what do fullers do?

As it's called 1968 i was under the impression that it had been around for a while???

[oblivious]

If 1968 is not good for continued use what do fullers do?

As it's called 1968 i was under the impression that it had been around for a while???

it has, but they will have microbiologists or one's contract to do so to keep the quality of the strain. In it simplest they select one yeast at a time grown then up compare it characteristic to what they what. when they have this they produce stocks that are frozen along with fresh yeast. But in time in this strain mutants will arise and the characteristic of the strain will drift, they can go back to frozen stock (-150c or so) and grown it up.

[mysterio]

Is this what they did in the 19th century though ?

I don't know - i'm going to have to try this one out for myself. If i'm splitting via Jim's method, then i'm only ever using second generation yeast so I should be immune from the mutation (I sound like a Marvel comic here). I'll have to keep an eye out for the autolysis though.

Excellent nothing better than Mysterio being the guinea pig for me!

No problem, i'll let you know how it goes!

[oblivious]

Is this what they did in the 19th century though ? .

More like what more home brewer do to day, we a at best just washing the yeast and re grown them up in bulk in the form of a starter.

I suspect the are plating them out and them selecting individual strains growing them up in a defined wort ad comparing there characteristics to what they want along with have frozen yeast banks that will last for years.

But it maybe Inevitable the will be some drift over time, chimay i think is an example of this.

[steve_flack]

As it's called 1968 i was under the impression that it had been around for a while???

And the 3787 Trappist High Gravity yeast is from the future?

[oblivious]

As it's called 1968 i was under the impression that it had been around for a while???

And the 3787 Trappist High Gravity yeast is from the future?

[Martin the fish]

As it's called 1968 i was under the impression that it had been around for a while???

And the 3787 Trappist High Gravity yeast is from the future?

Cool. What hops would go with that i wonder????

I'm going to split and re-use my last remaining 1968. It would be a good way for me to learn what it tastes like when it's getting poorer. As it's pretty well confirmed that it does it would be a good way for me to learn how a yeast changes over time. Especially if i use it on a standard recipe.

Brewing is so much fun and gives me loads of excuses to mess about with stuff.

[Oscar Brewer]

I think if you plan to re-pitch yeasts for more than 3 generations you'd be better off sticking with top-cropping strains. The initial dirty scum can be skimmed off and when the gravity is between 1/3 and 1/4 you can skim most of the crop and store in the fridge for re-pitching. I've recently used Wyeast 1318 ( London 3 ) for 7 consecutive brews and think that the flavour if anything has improved slightly from comparison with the first brew.
I don't think it's generally good practice to use the slurry for re-pitching unless you are lucky enough to own a conical where the first settlings which incude mostly trub and cold break can be dumped, leaving clean yeast to settle for collection.

[Martin the fish]

As far as i can tell my 1968 is top-cropping. The head stays all the way to final OG. As does my Thames Valley. Thames valley is a bit too attenuating and leaves my ales a little thin and watery. Should be good for Durden Park recipe though.

[steve_flack]

When I've used 1275 (and it's supposed sibling WLP-023) I found it over-attenuated my lower gravity beers.