I've been repitching the first pack of A09 I've ever used for 6 or more batches now. It was maybe damaged shipping to the South in the summer heat, and I mixed some really sad old dirty WY1469 (a monster top-cropper) into a fermentation with it because it was sluggish.
At first I got some strong krausen, but not much, so I started harvesting from the bottom after racking. Over the last few batches, I get less and less krausen. BUT, the ale ferments strong and fast (visibly fizzing like champagne). I'm making 3.8-6+% ABV ales that are substantially clear and out of primary in 4-8 days. Polished and lovely at 2-3 weeks. Gone in a month or so. Flocculation is still robust. Taste is sublime (malty, sweet, marmalade, pear jelly). In fact, I'm making the best English ales I've ever made. I can't stop repitching, once or twice every 6-8 weeks. At this point, I wouldn't even classify this yeast as top-fermenting.
So....what am I pitching at this point? Do others see this behavior from A09?
At first I got some strong krausen, but not much, so I started harvesting from the bottom after racking. Over the last few batches, I get less and less krausen. BUT, the ale ferments strong and fast (visibly fizzing like champagne). I'm making 3.8-6+% ABV ales that are substantially clear and out of primary in 4-8 days. Polished and lovely at 2-3 weeks. Gone in a month or so. Flocculation is still robust. Taste is sublime (malty, sweet, marmalade, pear jelly). In fact, I'm making the best English ales I've ever made. I can't stop repitching, once or twice every 6-8 weeks. At this point, I wouldn't even classify this yeast as top-fermenting.
So....what am I pitching at this point? Do others see this behavior from A09?
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