Re-using yeast from a barley wine?
I've got a barley wine which was fermented with a second-generation Wyeast 1968 London ESB yeast, and it's just about ready for racking. I'm wondering whether I can re-use the yeast again. My concern is that the yeast will either be dead from alcohol poisoning (ABV is about 10%) or will have got so used to fermenting high-gravity wort that it won't be able to respond to a normal-gravity wort.
Any thoughts?
Any thoughts?
Replies to This Discussion
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Permalink Reply by Reviled on
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It would probably work if the yeast is still alive but id say that it would be fairly mutated from working so hard so you may not get a predictable fermentation off of it...
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Permalink Reply by Greig McGill on
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I'd think it would be seriously stressed. Flush it out and pitch fresh I reckon.
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Permalink Reply by Martin Bridges on
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I'm tending to agree. Ah well, this yeast has served me well enough.
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