wettauksen

Wettauksen is a term primarily used in the context of Finnish brewing, specifically referring to the practice of reusing yeast from a previous fermentation. This technique, also known as yeast pitching or a yeast starter, is a common method employed by brewers to save money and to ensure a healthy and vigorous yeast population for subsequent batches of beer. When a brewer finishes fermenting a batch of beer, a significant amount of yeast sediment, known as trub, remains at the bottom of the fermenter. Instead of discarding this trub, brewers can carefully collect and prepare a portion of it to inoculate a new wort.

The process typically involves separating the yeast from the hops and other solids in the trub, then creating a small starter wort. This starter wort is a diluted, sugary liquid that encourages the collected yeast to multiply and become active before being added to the main batch of beer. Properly preparing a yeast starter from wettauksen can lead to a faster and more complete fermentation, potentially improving the flavor profile of the beer and reducing the risk of off-flavors caused by stressed yeast. While it can be an effective method, brewers must be cautious to ensure the yeast is healthy and free from contamination before reusing it.