I’m going to see how many generations I can take WY 1056 and WY 2124 before I notice any difference. Currently I’m at the third generation for both. Just wondering how many generations some of you have taken a yeast?
WY 2124 I have lost count after 15 generations. I really only buy a new pitch when I have a hiatus, or for no good reason at all but I figure it must be time. It’ll go a looooong time. Let me know how it goes! FWIW 3-5 gens is where I find 2124 (or anybody’s version of 34/70) starts to act normal, having adapted from lab to brewing. I should also note I repitch pretty quick ( usually 2-4 days from harvest.)
Interesting. I’ve not been big on repitching, mainly because I can’t seem to schedule regular brewing. I’ll have a strain in the fridge for 2 months and just decide to repurchase. I think 3 gens is as far as I’ve gone.
What differences are you noticing with the brewing vs. lab behavior?
Not anything big, but the first couple of generations can have a (slightly) longer lag, a (slightly) lower kräusen head, a half day or day longer to reach a given attenuation… mostly just related to vigor of fermentation, but (I think) the flavor also gets a bit cleaner and crisper but more complex after it gets going. The latter I suppose follows from the former. Adaptation is, I realize, a much debated subject. Could be actual adaptation to diet and environment, could just be carryover of nutrients in trub, right?
I went out 25 generations on a clean Pilsner yeast, I think it was WLP 800. That was over a period of nearly 2 years, I believe, with back to back brewing so it didn’t sit for long.
Cheers.
I’m in my 2nd year of WLP838. However I overbuild rather than repitch.
Thanks for the info guys. The most I’ve gone is 5-6 generations and I once got a contamination with some stored yeast. It ruined two beers with bad phenolic flavor, so I’m always leery about that happening again.
Always be sure to smell your yeast before using it.