Reusing Wyeast 1099 Whitbread yeast for higher gravity brew?

[jmdrpi]

I'm a beginner, and the next batch I plan on doing is a Porter kit assembled by the homebrew shop - using LME, Crystal 60, Coffee Malt, Brown Malt. Fuggle Hops, Wyeast 1099 Whitbread yeast.

I was thinking about possibily using the primary yeast cake from this Porter batch to try my hand at an Imperial Stout (8%+ abv).

My question is - does anyone have any experience using this yeast for a similar purpose - for a higher gravity beer like RIS or barleywine?

Wyeast's yeast guide doesn't list the 1099 as a match for the stronger styles, but it does say it has a tolerance up to 10% abv. Is the biggest concern that this is a lower attenuating yeast and I may end up with a higher FG?

 

[wailingguitar]

Yeah... it will do fine with an imp stout, just as you noted it comes in on the lower attenuating side... I happen to prefer yeast in that range, it's subjective

 

[NordeastBrewer77]

you shouldn't have too many attenuation issues when pitching onto a whole cake. it does depend on the OG of the imperial stout, because of the yeast's alcohol tolerance, but if you're staying under that i'd expect the high end of attenuation for the yeast you're using.

 

[jmdrpi]

Thanks for the feedback!