Repitching Yeast ...
I've never repitched before. I understand the mechanics and theory behind it -- my question is about stepping up the repitch.
I first pitched it into a 1.070 batch of John Maier's Blackened Brutal Bitter -- essentially a higher gravity ESB w/ a touch of carafa to make it appear the color of a dark brown/porter.
My dillema is whether I can step this up properly to an IPA. Thoughts?
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
1. BCS - Janet's Brown Ale (Fermenting)