EinGutesBier
Well-Known Member
Recently, I've been toying with an idea for my next batch. Here's what I'm thinking: I harvest the yeast from my current batch, feed it and keep it going, then use it for my next batch either as a supplemental yeast. Pretty much when it's pitching time, my brand new yeast that I'd order for that batch would go in, but then, maybe after the krausen dies down, I'd pitch my harvested yeast. Either that, or I'd pitch it at a better time. Some of the questions I've got are:
How would this affect the fermentation as a whole? Would there be a taste difference as a result of the 2nd yeast's characteristics? How would attenuation be affected? And would one yeast cannibalize the other? Also, has anyone else done this before?
How would this affect the fermentation as a whole? Would there be a taste difference as a result of the 2nd yeast's characteristics? How would attenuation be affected? And would one yeast cannibalize the other? Also, has anyone else done this before?