I kegged an IPL today and I am planning on reusing the yeast into a batch of Dark Lager. The yeast strain in question is W-34/70 (second generation). The IPL is very hoppy - that beer had 4 oz. Citra Hop Hash hop stand addition, but no dry hops. My common practice is to strain the wort before it goes into the fermenter. The yeast I harvested is very clean, but smells like a dank IPA.
My concern is that the hoppy flavors will transfer into the Dark Lager, which is basically a Czech Dark but with whole leaf Mt. Hood hops instead of Saaz and W-34/70 instead of Czech yeast.
Does anybody have any input? Should I not re-pitch the yeast from the IPA? I have two packs of W-34/70 that I can use instead, but I’d prefer to save them for a different batch.
Thanks for your input, @loopie_beer . I’m curious, have you done such a thing before? Pitching yeast from a hoppy beer into a non-hoppy wort? And if so, was there any flavor carryover?
I repitch everything except dry hopped beers. Unless I crop the yeast before dry hopping, which I usually do. I’ve never had carry over. What you’re experiencing is the beer that’s mixed in with the yeast. If you were really concerned you could ‘wash’ your yeast. But, again, I wouldn’t hesitate to pitch that yeast. I would put it in the fridge to get it to settle, decant the beer, and pitch into a starter.
Wouldn’t we be safe in the idea that as a hop stand, not much, if any bittering was absorbed. Aromatics just don’t seem to stay around long when the fermentation is producing gas, or, pouring brews from a keg.
So to me, the chances of getting hoppy isn’t there.
Just my 2 ounces worth of hops! (:
Sneezles
