I've always heard that you don't want to reuse yeast if it's from a beer that's over 7%. Now I'm starting to hear people say that if you pitched the proper amount, you can go up to around 8%.
What's the highest alcohol percentage beer you've harvested from? I've got 11 gallons of an 8% lager that took me forever to build up enough yeast for, and there's going to be so much, I'd really like to rinse and reuse it.
Tap 1: English Dark Mild Tap 2: American Brown Tap 3: American Amber Tap 4: Sour Belgian Brown Tap 5: Nitro Milk Stout
Kegged: Amber, Brown, Milk Stout
Lagering: Vienna Lager