Reusing yeast from IPA

Discussion in 'Homebrewing' started by mattbk, Jan 4, 2013.

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  1. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    For any of you that reuse yeast from previous fermentations. I want to get into this shortly. One question I have is that Wyeast seems to not recommend reusing yeast from high OG and/or high ABV fermentations, for example, a typical IPA. This doesn't make sense to me though - since craft brewers brew more IPAs than any other style - I can't imagine them all ending their yeast train at an IPA. Has anyone had positive experiences reusing yeast from an IPA, and if so, does that make the Wyeast info false?
     
    #1 mattbk, Jan 4, 2013
  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Stone repitches the yeast from their IPA into all their other beers. I might be more concerned about pitching IPA yeast and trub into a fairly light and delicate beer as the IPA qualities of the trub might come through in the new beer.
     
    #2 jbakajust1, Jan 4, 2013
  3. kscaldef

    kscaldef Initiate (0) Jun 11, 2010 Oregon

    A couple thoughts in various directions:

    1) I wouldn't consider a "typical IPA" to be "high OG" or "high ABV". I tend to think more like DIPAs, Tripels, Quads, Imperial Stouts, and Barleywines.

    2) A pro-brewery is probably doing considerably more than you are to monitor yeast health

    3) Wyeast has a certain amount of vested interest in you buying more yeast packets from them.


    Make of all that what you will. Personally, I wouldn't hesitate to reuse yeast from one of my 6-6.5% IPA batches unless the last generation didn't seem to perform well, or the starter smelled off.
     
    #3 kscaldef, Jan 4, 2013
  4. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    From Wyeast's site:
    "Never re-use yeast from a high gravity fermentation (greater than 1.065 original gravity)."
    "Do not harvest yeast from beers with alcohol contents greater than 6.5% ABV."

    Many IPAs exceed these values. I know the ones I make do, and they wouldn't fall into BJCP classification of a DIPA.

    It is good to know that Stone repitches from their IPA into other beers though. Their IPA is 6.9%, and I'd guess it might start above 1.065. Just looking for a benchmark, that's all. Thanks.
     
    #4 mattbk, Jan 4, 2013
  5. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    The higher gravity and ABV stress the yeast, and if it is a highly hopped beer you get the yeast coated with resins, which inhibit budding of the cells.

    Production breweries can care for the yeast, and the larger ones have big yeast propagators so they have a fresh supply of healthy yeast.
     
    #5 hopfenunmaltz, Jan 4, 2013
  6. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    Wyeast doesn't know what they're talking about! :wink:

    Seriously, their recommendations are sound, but I think the line they drew was on the safe side - I won't fault them for that. Yes, they have a vested interest in selling more yeast, but they also have a vested interest in a consistently successful fermentation.

    I brew virtually all of my big, full flavored beers (DIPAs, Barleywines, etc) using yeasts harvested from an IPA. Personally, I draw the line at 1.070-ish. Use experience as your guide. And heed the recommendations and warnings of those who have played with it.
     
    #6 mikehartigan, Jan 4, 2013
  7. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    And change the oil in your car every 3000 miles. PFFT!
     
    #7 inchrisin, Jan 5, 2013
    josmickam likes this.
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