Ask The Brewmasters

 View Only

  • 1.  Re-pitching yeast from beer with fruit

    Posted 06-15-2023 13:43

    Hello fellow Brewers,

    I am considering re-pitching yeast from a beer where fruit puree was added during fermentation into another fermentation of the the same brand. Other than a carry over of some fruit solids is there any reason I should not do this assuming yeast viability and vitality is healthy?

    Thank you for your insight



    ------------------------------
    Stewart Brown
    Director of Brewing Operations
    Banff Hospitality Collective
    Banff, Alberta
    ------------------------------


  • 2.  RE: Re-pitching yeast from beer with fruit

    Posted 06-16-2023 17:32

    Hey Stewart, 

    Fruit Puree usually equals Aseptic Puree all of which contain a good amount of pectin. If your beer is typically clear to some degree, I would worry about some carryover of pectin from the previous batch. Assuming you didn't de-pectinize with an exogenous enzyme. If you did, no worries then.

    It is fairly easy to do an "Alcohol-pectin test" with acidified alcohol. If you have pectin, it will precipitate out of your beer sample in minutes. If not, then you are good to go!



    ------------------------------
    Jason McCammon
    Technical Sales & Product Specialist
    ATP Group
    Denver, CO
    720-788-1222
    ------------------------------

    Original Message


  • 3.  RE: Re-pitching yeast from beer with fruit

    Posted 06-16-2023 17:34

    Hi Stewart,

    Can you tell us more about the beer? What is the pH? What yeast strain is it? Some yeast strains handle (fruit) acidity better than others, which makes a repitching recommendation difficult without having details.

    Is the fruit puree sterile?

    Repitching from fruit does come with some risks. Happy to dive into this with you further.



    ------------------------------
    Kevin Somerville
    Technical Sales Manager - Canada
    Lallemand Brewing
    Niagara Falls ON
    ------------------------------

    Original Message


  • 4.  RE: Re-pitching yeast from beer with fruit

    Posted 06-16-2023 21:13
    Hi Kevin,

    Great questions.

    Fruit is an aseptic peach puree from Oregon Fruit. Yeast Strain is  fermentis US 05. pH is currently at 3.9, almost at terminal gravity. ABV of beer is 4.5% Generation 3 of the yeast currently fermenting. WOuld be  re-pitching Gen 4.



    Original Message


  • 5.  RE: Re-pitching yeast from beer with fruit

    Posted 06-19-2023 13:06

    Hi Stewart,

    If the yeast has good viability, and the puree is aseptic, then the only concern is with what other carry over there is. If I were in your shoes, I would do a small scale trial in a carboy or do a forced fermentation to see how it goes before doing a full batch. 



    ------------------------------
    Kevin Somerville
    Technical Sales Manager - Canada
    Lallemand Brewing
    Niagara Falls ON
    ------------------------------

    Original Message


Related Content