Saturday, January 30, 2010

The Great Repitching Experiment

Last March, the Guys at Brew Strong did a show on repitching yeast. I just finally got to listen to it. It was a fantastic episode....chock full of good information and best practices. One of the things that really stood out for me was Jamil saying that his yeast really start hitting their stride, making the best beer at the third or fourth repitch!!

So it got me thinking...

I turned to Brewing Classic Styles and found four beers that all used my favourite strain: WLP001: California Ale. John and Jamil stated that the best practice in repitching is start with a small, lightish beer and go higher alcohol and darker as you go. So the beers will be:

Scottish 70/-
American Pale Ale
American IPA
Russian Imperial Stout

I realize that the APA will be lighter than the Scottish 70/-, but it will also be a big step up in gravity which is why it is coming after the Scottish ale.

I will be brewing these beers over the next four weeks. Four beers, one vial of yeast!
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2 comments:

  1. UnknownFebruary 9, 2010 at 9:36 PM

    Nice. ABV and IBU is probably most important in terms of health. Color is really just a flavor thing, which you can mitigate by rinsing the yeast with sterile water.

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  2. UnknownFebruary 10, 2010 at 10:16 AM

    I had forgotten about the IBU effect on yeast health. Maybe I'll split the yeast from the APA; pitch the required amount for the IPA and reserve some for the Imperial Stout. That way I won't have to deal with the yeast after being in contact with all those hops.
    Of course..then that yeast will have one less repitch/buildup before the stout...hmmm.
    Thanks Jamil! Stop by any time!!! =D

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