I had a bit of an oh crap moment today. Last week I brewed a hybrid and a pale ale. Both about 1.048 OG. These were done with a third generation repitch. 2112 and 1728 respectively.
I pulled the blowoffs last night and installed airlocks. This afternoon I found them dead still. No bubbles at all. I figure the lids weren’t sealed, but they were. So I took gravity readings. Both are 1.013 with zero DMS, Acetaldehyde, or Diacetyl. This usually takes me 3 weeks, but it’s only been 6 days!
I am now convinced it’s possible. The difference in these batches and prior batches are my equipment upgrade (installed pump, direct heat recirculation in MT, and 60’ 1/2" whirlpool IC), doubled my mixstir aeration time, 3rd generation repitch at Mr Malty amounts. Fermentation temps have not changed, still 55°.
I’m going to give the hybrid another week just to be sure on Diacetyl. Kegging the pale ale tonight and brewing another.
Google “forced diacetyl test” and save yourself a week.
And yes, it’s possible. I like getting my Dupont strain as a fresh dump from a good friend’s fermenter. It ferments to 1.006 from 1.050 or so in 8 days. Yes, the Dupont strain can finish in 8 days. There. I said it.
Yes, you can repitch indefinitely but over several repeats it may be hard to keep the original yeasts character or not get too many wild yeast in it. I probably will limit mine to under ten generations before starting from a fresh batch.
Some yeasts can go more generations. A local brewpub is on #42 with Essex (WLP022). The primary fermentations are done in 3 days, which is fairly typical for ale breweries.
Lager Yeasts are said to be more finicky, and those breweries go <10 generations. A good lager fermentation will be done in 6 days or so for primary.
Wyeast probably didn’t stress enough over the years the ferm temp requirements of that yeast. Amanda emailed them last year about 3724 and they replied that it needs to ferment @ 90F +. It stalled on me a few times before knowing that, like it does for most people at cooler temps. I’ve fermented it twice now @ 90F and it works fantastic there.
3 days!! Wow! I’m trying to figure out how to get from grain to glass the quickest while keeping the beer’s character. Sounds to me like you get quicker fermentation when you reuse yeast.
Wyeast probably didn’t stress enough over the years the ferm temp requirements of that yeast. Amanda emailed them last year about 3724 and they replied that it needs to ferment @ 90F +. It stalled on me a few times before knowing that, like it does for most people at cooler temps. I’ve fermented it twice now @ 90F and it works fantastic there.
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That’s where the lazy comes in. I’ve followed most of the threads about it, as I think it’s spectacular when it works, but I’d have to invest time and effort into a way to warm my fermenters. I use BBs and I’m not too keen on strapping a brew belt or other heat source directly to the plastic. I have trouble getting beers above 70 in my basement. Cool I can do, warm is a whole different thing. Space to build a warming chamber is not currently available.
So, for now 3711 will be my choice. And I have a slurry in the fridge so I need to plan to use it.
there are some strains that seem to work better on second+ generations but the important thing is getting enough yeast in a young, vigorous, and healthy enough state to do what they need to do quickly and without producing a bunch of gunk that they then need to clean up, which takes more time.
I’ve gone grain to glass in 8 days on a small ordinary bitter (1.038~ IIRC) and it was right on. I did have to quick carb it in the keg to get it there.
