Reusing Sacc yeast after a kettle sour

[Sillybilly]

I did a kettle sour (pasteurized) that was fermented with a healthy dose of US-05, full re-hydrated pack into 2.5 gallon batch. What is the status of the yeast, still mostly viable for subsequent batches (another sour) or is it pretty much spent?

 

[bleme]

My bet is on it still being fine. It's definitely not infected from the sour, but it might be a little stressed from the acidic environment.

 

[porterpounder]

Should be fine. Unless it got stressed out from the lower pH, which if it fermented a good beer is unlikely, it should be fine for the next batch.