I've always heard that you don't want to reuse yeast if it's from a beer that's over 7%. Now I'm starting to hear people say that if you pitched the proper amount, you can go up to around 8%.
What's the highest alcohol percentage beer you've harvested from? I've got 11 gallons of an 8% lager that took me forever to build up enough yeast for, and there's going to be so much, I'd really like to rinse and reuse it.
Tap 1: Flanders Brown Tap 2: Pumpkin Ale Tap 3: Rye IPA Tap 4: Wee Heavy Tap 5: Apfelwein
Fermenting: Amber Ale
Kegged: Barrel-Aged Barleywine, Barleywine, RIS,