Anyone else used this with good results? The top thing that shows up in google says "Safale yeast rocks", so I figure I'm in the clear.
3.3lbs. northwestern dark (liquid)
1.0lbs. wheat extract (dry, and I don't remember the brand, it's from my LBHS).
I steeped about 2lbs. of 80L malt as the temperature went from 135 to 160 (15 minutes or so).
It's only 4.25 gallons. No, I didn't take a OG reading (I feel like an idiot ), even though I have a hydrometer, I'll take a reading in a week or so. The malt I steeped tasted like... well, like nothing... maybe a little bread-y, I might put it on cereal or something... I like the texture.
Think this might form a yeast cake I would keep using?
When do you know you have a yeast cake worth keeping?
What yeasts would I start using if I wanted to be able to keep using the cakes?