Tantalus
Well-Known Member
Been doing a fair bit of reading about yeast characteristics and fermentation profiles and I've come across some interesting stories about different breweries and their yeasts. One comes to mind from a brewery, I believe in Portland, that claims to have repitched onto its Ringwood yeast over a thousand times.
I'm wondering if we can start to develop our own individualized brewery yeasts as homebrewers. Is too much viability lost from repitching or yeast washing to allow for enough change in the yeast's characteristics to give it a different character? Does anyone have any experience with this?
I'm wondering if we can start to develop our own individualized brewery yeasts as homebrewers. Is too much viability lost from repitching or yeast washing to allow for enough change in the yeast's characteristics to give it a different character? Does anyone have any experience with this?