I have been using slurry from our local microbrewery for about a year to make beer with muntons and coopers kits (malt in a can). The improvement in quality is awesome. The next step in my brewing experience is to harvest the slurry from the bottom of my carboy and repitch in my next batch. I went from a highly hopped Muntons Premium Bitter kit and repitched to an more lightly hopped Muntons Premium Irish Stout kit. Given the apparent success of this (the stout is still in the primary but working rather well), I would like to reuse the stout in an amber.
Most of what I read is that you should go from a lighter less flavored beer to a highly hopped darker beer.
Has anyone gone the other way? I would like to pitch the stout yeast to a relatively lightly hopped amber. What were your results?
Most of what I read is that you should go from a lighter less flavored beer to a highly hopped darker beer.
Has anyone gone the other way? I would like to pitch the stout yeast to a relatively lightly hopped amber. What were your results?
