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5

I do this about once or twice a year. I'm an all grain brewer, so I typically just brew a batch of base malt. You can do the same with buying some DME/LME and adding that to the right amount of water to get the SG around 1.035-1.040. Your process sounds good, although I would probably blend all the DME and water at once so you can check the SG, and then ...


3

During the aerobic phase there is a presence of oxygen in the brew, during this phase there is a rapid increase in yeast and an almost exponential growth of yeast. During the anaerobic phase there is an absence oxygen, this causes the yeast growth to slow down and almost come to a halt. This since yeast does not grow well 'anaerobically' but needs the ...


3

I assume they're all different re-pitches of the same original strain? Certainly you would want to keep different strains apart so you can pitch based on their desired properties. But even still, I would keep the harvested yeast separate, if only so you can use them in a FIFO order of collection. The method you're using the harvest yeast has a reliable ...


1

You might be interested to look up Krebs cycle and the electron transport chain which yeast follow when in its aerobic respiration phase. This is when the yeast can create a ton of energy and that surplus of energy is used to replicate. After the oxygen runs out, it goes into anaerobic processes where the yeast produce CO2, ethanol, and sometimes lactate ...



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