The Implications of Serial Re-pitching in Yeast

This chapter explores the practice of serial re-pitching of yeast in brewing and discusses the reasons why it is recommended to not re-pitch most yeast strains more than 10 times. It delves into the types of mutations that can occur during serial re-pitching and the effects they can have on the metabolism of the yeast strain. It also highlights the relevance of studying yeast evolution in addressing public health problems and industrial applications.