barnes
Well-Known Member
I brewed up a Belgian ale with an OG of around 1.085 and pitched a Wyeast 1214 XL smack pack that had been inflated for about 12 hours (but no starter). Fermentation began within 24 hours and is now vigorous.
I've read that the strain on the yeast can lead to "off-flavors," and although I'm not worried about this particular beer (I've made ones like this before and had no problem with the flavor), if I were to re-pitch another batch of a similar beer on the yeast cake, could the "strained" yeast leave potential off-flavors in the next batch, or, will only the healthy yeasts go to work on the next beer?
This is sort of an unanswerable question, because I probably won't know until I actually try it, but if anyone has any experience with this, I'd love to hear your thoughts.
I've read that the strain on the yeast can lead to "off-flavors," and although I'm not worried about this particular beer (I've made ones like this before and had no problem with the flavor), if I were to re-pitch another batch of a similar beer on the yeast cake, could the "strained" yeast leave potential off-flavors in the next batch, or, will only the healthy yeasts go to work on the next beer?
This is sort of an unanswerable question, because I probably won't know until I actually try it, but if anyone has any experience with this, I'd love to hear your thoughts.
