(As a preface - I am relatively new to brewing, so I apologize if my jargon is a little inaccurate)
I know this topic has been touched on many times here, but I am curious about how to maintain yeast health after brewing a NEIPA.
Currently, the brewery I work for will harvest yeast three days into the ferment before we dry hop. We are using a high floc yeast strain (an east coast IPA strain from Inland Island), but still pull a mostly beer slurry at this stage. We cannot cold crash at 3 days to help the yeast flocculate because the beer needs more time to ferment than that. What we do pull - the count and viability shows the yeast is basically not worth saving.
Is there anything we can add at any point in the brewing process to promote yeast health? I know a lot of people promote "pitch and ditch" - but I think there has to be a better answer than that.
Some research on the topic shows some commercial breweries are harvesting and repitching with success. I suppose I don't know if they are counting their yeast and checking viability, though.
(https://brewingindustryguide.com/hel...-line-healthy/)
Any suggestions or input would be greatly appreciated.
Thanks!
I know this topic has been touched on many times here, but I am curious about how to maintain yeast health after brewing a NEIPA.
Currently, the brewery I work for will harvest yeast three days into the ferment before we dry hop. We are using a high floc yeast strain (an east coast IPA strain from Inland Island), but still pull a mostly beer slurry at this stage. We cannot cold crash at 3 days to help the yeast flocculate because the beer needs more time to ferment than that. What we do pull - the count and viability shows the yeast is basically not worth saving.
Is there anything we can add at any point in the brewing process to promote yeast health? I know a lot of people promote "pitch and ditch" - but I think there has to be a better answer than that.
Some research on the topic shows some commercial breweries are harvesting and repitching with success. I suppose I don't know if they are counting their yeast and checking viability, though.
(https://brewingindustryguide.com/hel...-line-healthy/)
Any suggestions or input would be greatly appreciated.
Thanks!
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