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repitching yeast

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repitching yeast

Mon Apr 07, 2008 4:29 pm

I just pitched my wort onto a yeast bed from a batch before, and I got VERY active fermentation in about 15 minutes, and it continued at an insane rate for about 12 hours, and now it is done. I checked the gravity, and it is where I expected my final gravity to be.
Is this to be expected from repitching? Or is this a sign of infection? I tasted the sample I pulled out, and there was a hint of sour fruitiness to it.
Has anyone else experienced this? And is there anything I can do about it now?
Lizzy
 
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Mon Apr 07, 2008 4:45 pm

It is a sign of over pitching. The yeast didn't need to reproduce during fermentation, because there was so much yeast for the available sugars. Ideally the yeast population would double during fermentation, which gives the nice ester profile. When I repitch yeast, I pour the sediment into a sanitized mason jar and store in the refrigerator until I am ready to pitch into the new batch (hopefully less than 2 weeks). There is a handy yeast repitching calculator at http://www.mrmalty.com. I think beer usually tastes sour coming out of the fermenter and needs time to condition. Be patient!
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Hoppy Brewah
 
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Fri Apr 11, 2008 4:21 pm

Repitching a batch like this for my first time tomorrow. I am quite sure that I'll be over pitching, but I'm not stressed about it. :D
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RLinNH
 
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Fri Apr 11, 2008 7:29 pm

How much yeast slurry did you pitch? You can go to MrMalty.com to calculate exactly how much slurry you will need but a typical 1.053 5 gallon batch needs around 100 ml of yeast slurry.
Gary
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Big Tex
 
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Sat Apr 12, 2008 3:57 am

So what is the outcome of Over Pitching/ I know for a fact that I will be over Pitching today. The beer that is being racked into a Keg is a 1.060 Beer that had a 1 liter Starter from an Activator packet. I will be racking that beer and pitching a 1.070 IPA on top of the Yeast Cake. Just wondering what I am setting myself up for. Besides a Very short lag time. Should I even oxygenate the Wort?
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RLinNH
 
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Sat Apr 12, 2008 5:01 am

Listen to the archives when Chris White was on the show (1-22-06) or Jamil's fermentation show (9-4-05). Also read Jamil's Brewing Classic Styles:
"Overpitching can cause other problems with beer flavor, such as lack of esters, yeasty off-flavors, and poor head retention." p. 289.
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Hoppy Brewah
 
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Sat Apr 12, 2008 5:25 am

Hoppy Brewah wrote:Listen to the archives when Chris White was on the show (1-22-06) or Jamil's fermentation show (9-4-05). Also read Jamil's Brewing Classic Styles:
"Overpitching can cause other problems with beer flavor, such as lack of esters, yeasty off-flavors, and poor head retention." p. 289.


Damnit!!! I REALLY Do Not want to drive out to the home Brew Shop today.
On Deck-Simcoe Sevada
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RLinNH
 
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Sat Apr 12, 2008 8:10 am

My Wife was out doing errands in the City, so I had her stop by my LHBS and pick me up an Activator pack of 1056. With all the work we put into our Beers, why would I run the risk of screwing it up by Over Pitching. I'll get a Starter going on it and pitch tomorrow Morning. Thanks for the info Guys!!!
On Deck-Simcoe Sevada
Primary- Simce Sevada
Secondary- North German Altbier
Kegged- Simcoe Sevada, Late Hop IPA
Bottled-nada
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RLinNH
 
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