johnnyc

Recipes 

So I'm racking a DFH 60 clone to a secondary before I dry hop it and was thinking of reusing the yeast for an Imperial Ale. I'm at work so I can't get the specifics but the DFH 60 was straight from the Extreme Brewing book. Estimated ABV 7%. I'd like to start an imperial ale also from the book and thought I'd try reusing the yeast. Obviously there were a lot of hops (pellets) during the boil but I racked into the primary and used a strainer funnel so I doubt much got into the primary. How would the Ringwood work with a big ale and would the yeast be too stressed from the 7% and give it an off flavor?

Evan

Recipes 

i believe i've heard before if you wash yeast or use a yeast cake, that if the beer is over 1.050 SG, the yeast are pretty stressed.

if you're wanting to brew an IIPA, i dont think a yeast profile matters more then just the bitter/hop flavor/aroma, and i'd just use 2 packs of dry yeast, something like notty or us-o4/05

johnnyc

Recipes 

Ok so I have both recipes now.

The DFH 60 was a 6 gallon boil
6oz British amber
7# Extra Light DME 75min
1/2 Magnum (Couldn't get Warrior at LHBS)
1/2 Simcoe
1/2 Amarillo
All of the above gradually over 60 min
1/2 Amarillo end of boil
Yeast: 1187 Ringwood Ale
1 Amarillo
1/2 Simcoe
Above after 7 days
OG 1.064
FG 1.017
ABV 6.0%

The Imperial Ale
4 1/2 Gallon boil
1# Lovibond Crystal malt
2 tsp gypsum
8#pale LME 65min
1.5 Centennial 60min
1 Cascade 10min
Yeast Wyeast 1056 or 1272 OR White Labs WLP001 WLP051
.5# Light brown sugar (2 days)
OG 1.075
FG 1.014
ABV 8.5%

How close are the yeasts or rather how much would using the Ringwood change the taste? Also how much would pitching on the yeast cake differ from a new vial (Too lazy to clean the yeast plus I don't have the mason jars or other smaller storage devices.)

Mods if this is better in the Extract forum any help is appreciated.