Ok folks, I have a dilemma. I recently started slanting yeast and like most beginning yeast ranchers, I wanted as diverse a yeast library as I could muster, and I figured this meant getting all types of yeast I could find. I recently realized that re-propagating every 6-8 months (as I've found I need for good viability) makes keeping tons of strains on hand a PITA! I want to get it to a core base of strains that will make banking more manageable.
Anyway, I've been carrying around this strain, Forbidden Fruit, from a discounted Wyeast (outdated pack sale) for many months without every using it for brewing a batch, and I don't plan on using it too soon. I know that this yeast is described as a Belgian wit yeast, but what else can it ferment well? I am looking to trim down my bank, and I already have Abby Ale and Belgian saison, and am just wondering if it is worth it to have a strain hanging around for a particular type of beer that I don't plan on brewing anytime soon.
I need some anecdotal tales of Forbidden Fruit gone good in more than just a wit. Are there any?
Anyway, I've been carrying around this strain, Forbidden Fruit, from a discounted Wyeast (outdated pack sale) for many months without every using it for brewing a batch, and I don't plan on using it too soon. I know that this yeast is described as a Belgian wit yeast, but what else can it ferment well? I am looking to trim down my bank, and I already have Abby Ale and Belgian saison, and am just wondering if it is worth it to have a strain hanging around for a particular type of beer that I don't plan on brewing anytime soon.
I need some anecdotal tales of Forbidden Fruit gone good in more than just a wit. Are there any?