I am getting ready to bottle a pale ale that was made with WYeast 1028 London liquid yeast. Once I rack the pale ale out of the carboy I would like to use the yeast settled in the bottom of the carboy for another batch of beer. I want to start an ESB. My question is (1) should I wash the yeast first and decant into pint size mason jars and then make a starter for the ESB, or (2) can I simply pitch the cooled ESB wort right into the carboy with all the yeast from the pale ale sitting in the bottom. Would this be too much yeast for an ESB?
Also anyone passionately opposed to using WYeast 1028 for an ESB? I would rather not have to buy another yeast if I can simply use this one again...
Also anyone passionately opposed to using WYeast 1028 for an ESB? I would rather not have to buy another yeast if I can simply use this one again...