Reusing yeast from a not so good fermentation

[jceg316]

I'm currently fermenting a lager and there's a bit of a wheat beer taste which shouldn't be there. There are a couple of reasons for this: I may have underpitched as I cultured it up from a "dead" pack WLP; I'm trying the Brulosophy quick lager method, I may have ramped up the temp too early (but it's more likely the former).

Anyway, this isn't about why, but I'd like to reuse this yeast if possible. Once fermentation is complete could I save the yeast and pitch it in another lager or will it have off flavours too? (assuming pitching rates are correct etc.)

 

[BeerCat]

I have thought about that too and always chucked it away if the beer was dubious. Make a starter and see what its like although sometimes i do taste diacetyl in them.

 

[jceg316]

Trouble is, on many occasions I've made a starter and it smells bad but it makes a good beer. I try not to judge a yeast on the starter otherwise I would have thrown out loads of good yeast.

 

[MyQul]

You could always test it in a small batch, say 5L

 

[Sadfield]

Surely, a starter up will a grow a fresh amount of new, healthy yeast, providing you properly separate the healthy cells from the dead cells and trub.

You'll want a higher pitch rate for a Lager than you would need for an Ale.

 

[jceg316]

Surely, a starter up will a grow a fresh amount of new, healthy yeast, providing you properly separate the healthy cells from the dead cells and trub.

You'll want a higher pitch rate for a Lager than you would need for an Ale.

This is what I wanted to know. Does a bad fermentation as described above change the yeast in anyway, or is it just they give off a byproduct which creates the bad flavour?

 

[Sadfield]

This is what I wanted to know. Does a bad fermentation as described above change the yeast in anyway, or is it just they give off a byproduct which creates the bad flavour?

Definitely the latter, but probably with some increase in mutations and weaker cells. In my opinion, a good starter and healthy growth phase of the next fermentation should get you back on track.