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4 Comments

  1. Kevin

    Interesting experiment, although not really useful commercially as the yeast collected would be contaminated by the flocculating strain – unless of course you crop most of the yeast off first and don’t re-use the 2nd addition. May save filtering costs

    • Dion van Huyssteen

      Yeah it would never really be useful for commercial breweries, they’d just spend on filtration, centrifuging or lagering if clarity was important. I like it as a way of getting a certain flavour from a non flocculant yeast but clarity you’d not normally get, since I can’t afford any filtration.

      That said I have used gelatin and gotten excellent results.

      • Dion van Huyssteen

        Interestingly I had an experience where the california lager strain I had been using became less flocculant and more attenuative. The stock I’d had of it had been kept in the fridge for a long time (and not frozen), so I wonder if that was the reason? I did do starters always, so freshness was not an issue.

  2. Yeah, it wouldn’t be a feasible option commercially, but it was very interesting to see how the different yeast strains behaved with each other. From my reading, it seems that brewing yeast might not be as hardy as we once thought. Is the yeasts flocculation ability the most temperamental, and therefore the first to change, or are there other characteristics that change slightly that we blame on other parameters? I.e do we blame an increased fruitiness on a degree or two change in fermentation temperature? Or is it not maybe slight genetic changes in yeast profile? Tough one 🙂 I personally have a stock of yeast that I keep going back to, and if I am worried about an older culture, I add a small amount of fresh (original stock) yeast to make sure that the correct characteristics come through. Liquid nitrogen is a great and easy way to store stock cultures. Definitely worth looking into if you’re commercial, otherwise get fresh commercial strains to replace your old stocks occasionally.

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