Repitching dry yeast?

[lazydogbrewing]

I'm wondering how many of you save the yeast cake from a batch brewed with dry yeast? I'm just wondering if it works as well as re-pitching liquid yeast?

[BadRock]

Yeast is yeast! It'll work just fine.

[Sent From My iPhone]

[lazydogbrewing]

Yea it is cheap. That's why I was wondering. Anyone know of a place where you can buy packets of US-05 in bulk?

[sean.michaleen]

I re-pitch my US-05 yeast not to save money but because I get cleaner fermentations from later pitches of the yeast when I treat the yeast right. That being said, if there are any worries about your sanitization, use a new packet of dried yeast every time.

[brewinhard]

I have repiched dry yeast, and had good results. With that being said, dry yeast is relatively cheap and easy to use. If you check out the fermentis website they do state that inevitably there are some bacteria that enter into the packaging process. This means that the more times you do repitch that those bacteria can grow and reproduce leading to more off flavors in subsequent brews than desired. You could easily get away with repitching one generation, providing your sanitation is good, but I would not recommend anymore times than that. If you do repitch, don't use the whole yeast cake. Pitch anywhere from a 1/2 - 1 cup of slurry for an average gravity batch. Should be fine!

[Weenie Boy]

Yea it is cheap. That's why I was wondering. Anyone know of a place where you can buy packets of US-05 in bulk?

I buy US-05 in bulk from Crosby and Baker. 500 grams at a time for 49.95 + shipping.
They are great to do business with.

Also, I have re-pitched on top of a yeast cake from a previous 05 batch. The results... great. But you would have exptected that from me anyways.

Cheers,
Weenie Boy

[dirtyal]

I´ve been repicthing a US-05 for the 12th generation already and the results are very goog so far. The later generation of dry yeast produce , in my opinion, a better beer. I always acid wash the yeast and sanitize the jars they are kept very well.