Reusing Yeast from a sour-mashed BW

[redkj]

I recently made a sour mashed berliner Weiss fermented using US-05. I'm planning on brewing an oatmeal stout soon, and wondered if anyone had any thoughts on reusing the yeast from the BW for the stout. Because it was sour mashed, and there was no lacto involved after the boil, that is not an issue (I'm pretty sure anyway). However, I wasn't sure if, because of the low PH, or the presence of a significant amount of lactic acid, that the yeast would be able to readjust to the medium PH of this non-sour stout, or if the sudden removal from the lactic acid environment might somehow shock the yeast, and kill it.

 

[Phunhog]

The low PH shouldn't be an issue. When brewers "wash" yeast they bring the acidity level down to around 2 I believe. Since it was a sour mash and you boiled the wort for an hour that should have killed any lactobacillus. I think you are good.

 

[Calder]

It will be fine - use it.

 

[redkj]

WOOHOO! So glad that I don't have to go that whole 5 miles to the LHBS and spend that extra $3 on dry yeast! But seriously, there is definitely something rewarding about using yeast from a previous batch, even if I had an extra packet/vial/etc. sitting around...or maybe I'm just super cheap.