Beer Forum

In the Yeast Repitching Show, There was discussion about how yeast seemed to be hitting its stride on the thrid or fourth repitch. The idea was that the initial pitch of a yeast didnt give you its best flavor traits, that you had to repitch it several times to get the best characteristics out of the yeast.

Why wouldn't making a starter, where you stepped it up several times do the same thing for the yeast? It seems they would go through the same process of growth.

Any thoughts on this?

Sean

Maybe they wouldnt' siimply because the yeast was not fermenting a full 5 gallons to really grow in. Therefore their would be more yeast growth occurring for them to fully ferment out a larger batch size rather than just 1/2 to 1 gallon wort pitches. Just my .02 cents worth....