Is it a good idea to buy some high alcohol, high attenuation yeast to brew a strong ale (OG 1.080+) and then re-use that yeast cake from the bottom of the fermenter for other strong ales to save money so I don't have to buy expensive yeast all the time?
Re-using yeast
- Thread starter SMOKEU
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philrose
Well-Known Member
Jamil zainasheff mentioned in his podcasts a few times that high gravity brews kind of warp the yeast. Might be better to do a cycle of beers that move upwards on gravity as you go instead of jumping straight to the big guy.
philrose
Well-Known Member
Btw, a lot of the yeasts you're probably already using are good at1080 ifyour pitching rate is appropriate, temp is good and the like.
US-05 and Nottingham are proven champs for this in the dry yeast world.
US-05 and Nottingham are proven champs for this in the dry yeast world.
