Franconian Beer Message Board

OT: A recipe for Schlenkerla helles [yeast]
Posted by Nick B. on 2013-10-25 04:30:53

However, Robert suggested that yeast emanating from the untergarig method wasn't not suitable for continuous use.  I wasn't aware of this and assume that, by the time the full lagering process is complete, it has exhausted its capability.


Sounds logical. Yeast dropping out in primary fermentation would be a better candidate, that's what homebrewers prefer, anyway: harvest yeast that's dropped out sooner rather than later. I used to re-use yeast, once going 6 or 7 batches in succession IIRC, back when I was fermenting in glass. No reason why I couldn't do it now, just laziness.