I have a friend who is fermenting a stout using White Labs Irish Ale yeast. Since I was planning on doing a chocolate stout next and being the cheap bastard that I am, I was planning on pitching on his yeast cake when hes done.
My only concern is that he likes to ferment at room temp, which in Hawaii is in the low 80's. Providing that his yeast is infection free, is there anything else I need to be worried about?
My only concern is that he likes to ferment at room temp, which in Hawaii is in the low 80's. Providing that his yeast is infection free, is there anything else I need to be worried about?