rcubed1
Well-Known Member
When I first started homebrewing I was exclusively WL since they were local and the instructor of my learn to homebrew class recommended them. Lately I’ve been getting away from them and feel like my beer was getting better.
Speaking of yeast. Looking for someone to tell me this is a horrible idea. I took some of the last drops of my 1056 starter to do a force ferment on my Session IPA yesterday. Looking at the flask there is a beautiful creamy white layer of yeast. Thinking I should harvest that for a batch next week. I didnt boil my flask but did a star-san soak baefore using it and generally I try to be sanitary whenever I am handling yeast. Am I crazy to not use it? Or am I right to be paranoid that if I use this yeast my next batch will be infected?
I'd probably worry more about stress on the yeast of the force ferment than sanitation. But who knows, might just work out fine.