I've been taking yeast straight off the top of the last batch (during high krausen) and adding it to the next batch of fresh wort, to ferment that.
Anyway, I've been doing this for 6 batches now, kind of as an experiment, and it's been working fine.
But, I would like to know a little bit more about what I'm doing--like "why(in long, elaborate terms) is this wrong?"-and "how long can I do this before my yeast get mutated"--things like that.
Now, please, lets just assume that I am sanitizing properly, pitching the right amount of yeast to the new batch, and not breaking through to the fermenting beer while im harvesting the krausen. Please. Because I'm not trying to get yelled at for basic/common sense things. I really just want to know the science end of, or at least the more advanced brewers view on the subject. Thanks.
Anyway, I've been doing this for 6 batches now, kind of as an experiment, and it's been working fine.
But, I would like to know a little bit more about what I'm doing--like "why(in long, elaborate terms) is this wrong?"-and "how long can I do this before my yeast get mutated"--things like that.
Now, please, lets just assume that I am sanitizing properly, pitching the right amount of yeast to the new batch, and not breaking through to the fermenting beer while im harvesting the krausen. Please. Because I'm not trying to get yelled at for basic/common sense things. I really just want to know the science end of, or at least the more advanced brewers view on the subject. Thanks.