Hey folks: I just made a dubbel using WLP540 Abbey IV Ale Yeast. I have heard/read that you shouldn't use yeast after it has produce a beer like this. It was near 1.070 and should finish around 1.011 (hopefully). I pitched @ 75F, in a room that was @ 75F, after 2 days of active fermentation of the main mash I added the simple sugars.
What do y'all do. Is the yeast beat? I can either make a big RIS or a simple nut brown. I can put the new beer right on top of the yeast cake or just pitch a pint of slurry. Or just start a new batch of yeast. Thoughts??
Thanks, Charlie
What do y'all do. Is the yeast beat? I can either make a big RIS or a simple nut brown. I can put the new beer right on top of the yeast cake or just pitch a pint of slurry. Or just start a new batch of yeast. Thoughts??
Thanks, Charlie