So...I've been thinking about next brews and next steps.
I think my next two brews I am going to do back to back in the same brew session. I am thinking I am either going to do a 5 Gallon American Rye Ale partial mash and a 5 Gallon honey IPA or a 2.5G honey IPA (partial mash or AG depending on volume).
After that I want to try to do a session dry stout and I am either going to do a Coffee oatmeal milk stout or an Imperial coffee stout.
My question is about reusing the yeast cakes. I am thinking I am going to use either S-05 or BRY97 for them. I am thinking S-05 in the IPA and BRY97 for the Rye ale.
What possibilities do I have for reuse? I was thinking I could reuse the IPA yeast in the Imperial stout if I go that direction on the brew (probably, I LOVE imperials and I want to try to push my limits by doing a 1.1 or 1.11OG beer). I figure if I've breed up the yeast on something like a 1.09 IPA, that it'll have selected for pretty alcohol tolerant yeast, and supposedly S-05 is tolerant to 12% as it is.
If I do this, should I pitch the entire yeast cake? Or only part of it? I want it to do a good ferment, but I'd also prefer to to volcano wort all over my basement (I assume I MUST use a blow off valve between the OG and reusing the yeast cake). Would an IPA be a bad brew to reuse the yeast cake for an imperial stout?
The little I have read on it is not to use the yeast cake from a darker beer on a light beer. I've read little other than that (well, that a "rule of thumb" is not to use the yeast for more than 3 brews. True?)
The IPA is probably going to sit for a month and I'd brew probably the same day I rack to secondary (for another few days before bottling). Anything I should do to preserve the yeast for the few hours between racking to secondary and the new brew being ready? Should I just dump the new wort right on top of the yeast cake? Or should I clean the yeast cake out in to something else, clean the sanatize the container, pour the wort in and then the yeast?
Also for the Rye Ale, would it be a bad idea to reuse the yeast from that in something like a dry light stout (I am thinking like 1.035OG to get a real session stout)? Are the rye flavors going to carry over (I assume yes, to some extent)? The Rye ale I am thinking only 2 weeks in primary before bottling and probably brew up the session stout the same time I am bottling.