Ok, so I understand why this doesn't come up much, since most can just go out and buy more yeast if something happens. Unfortunately, I can't because I live in Ecuador, S.A., and the only yeast I have (if I don't want to use bread yeast!) is the Safale -05 that my family sent me in the mail. I've been re-using it pretty successfully time after time(I pretty much brew every week). The only problem is that sometimes my OG was a little low, so I included enough table sugar to increase it by about .08-.10. I did this several times in a row, since most of what I read online indicated that it couldn't hurt anything, and in fact, the beer turned out fine. The problem is that I think I have caused it to become "lazy". When I tested FG before bottling last time, it was around 1.020. This was after 2 weeks of fermentation, and it wasn't that big of a beer to start with. Around 1.050-55. Normal should be around 1.012-14. Is it possible to toughen up my yeast after what I've done?
Thanks everybody!
Thanks everybody!