So in the show, Chris and Doc were really down on yeast repitching, while Jamil seems to be 4-5 generations are OK. Now I think Jamil is using a closed system, and Chris/Doc were down on open system repitching. I wonder because Matt Brynildson of Firestone Walker Brewing and John Mallet of Bell's Brewery in the August 2006 BBR episode seem to think that beer is able to kill off any microbes on dry hops, so if your basic sanitation is good, why can't one keep the bacterial load below tasting thresholds when repitching at least one time? What's the difference here?
Also, Chris was way down on stirring the wort while chilling with an immersion chiller. Laughed about it in fact. It seems that DMS production is still going on, so I'm not too thrilled about slamming a lid on as I kill the flame. Also, any microbes that fall into the beer (short of Clostridium botulinum spores) will be killed by temps over 180F? So a lid is not needed until falling under this range, right? I guess it comes down to DMS vs infection and weighing your concerns one over the other.
Not stirring the shit here, just trying to edumacate myself!
