When it comes to repitching lager yeast, there are a few factors to consider. Lager yeast tends to be more delicate and sensitive compared to ale yeast, so proper handling and care are essential to ensure successful fermentation. However, lager yeast can still be repitched multiple times, although the exact number of times may vary depending on various factors.
Firstly, it's important to note that the health and vitality of the yeast will play a significant role in determining how many times it can be repitched. If the yeast is stressed or weakened, it may not perform as well in subsequent fermentations, and the number of repitching cycles may be limited.
Additionally, the fermentation conditions and the quality of the wort can also impact the number of repitching cycles. If the fermentation environment is not optimal or if the wort lacks essential nutrients, the yeast may not propagate as well, leading to a reduced number of viable cells for repitching.
In my personal experience as a brewer, I have found that lager yeast can generally be repitched 3-5 times, depending on the specific circumstances. However, it's important to monitor the yeast closely during each fermentation and make informed decisions based on its performance.
To determine how much yeast needs to be repitched, a cell count can be helpful. By dividing the cells made in the previous fermentation by the cells needed for the next fermentation, you can estimate the amount of yeast that needs to be repitched. This calculation can provide a guide for pitching the appropriate amount of yeast and ensuring a healthy fermentation.
When repitching lager yeast, I typically prefer to pitch on the same day the beer is packaged. This allows for minimal exposure to oxygen and reduces the risk of contamination. However, it's crucial to ensure that the yeast is in its active and healthy state before pitching, as weak or stressed yeast may not perform optimally.
Lager yeast can be repitched multiple times, typically around 3-5 cycles. However, the exact number may vary depending on the yeast's health, fermentation conditions, and wort quality. Monitoring the yeast closely and using cell counts can help determine the appropriate amount of yeast to be repitched.