I have a high abv brown ale sitting with about 2 weeks left to go. And if all goes well it could be around 12 abv. Ive read that high alcohol conditions can kill yeast.
So my ?s are.... would my yeast cake still be ok to use for my next batch? Or will it have died from being pushed to its limits then sitting in all that alcohol? Or even, would i be better off using fresh unstressed yeast anyway even if the cake is "alive"?
I used safeale us 05
So my ?s are.... would my yeast cake still be ok to use for my next batch? Or will it have died from being pushed to its limits then sitting in all that alcohol? Or even, would i be better off using fresh unstressed yeast anyway even if the cake is "alive"?
I used safeale us 05