I've been brewing an AG nut brown with Rye, using Nottingham. I recycled the yeast for a couple batchs by pouring the sediment from primary into a beer bottle, then putting an air lock on it, in the fridge. It sure did make beer, just not as malty as I liked. Did I breed a yeast that liked to eat the maltiness? Makes me wonderr if they make a particular yeast by feeding it some recipe other than that which is expected in final use? Or was it my shift in grains from the $1.59 pale to the .79 stuff a bigger factor? A 5 gallon batch cost me $17, so I can afford fresh yeast...