keithshead
Brewer
- Joined
- Aug 10, 2009
- Messages
- 43
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Hi, got a couple of questions about yeast.
Firstly I am brewing an IPA at the weekend (estimated 1.065 OG) and am planning on transferring the cooled wort straight from my brew pot onto the trub left over from a blonde honey ale fermented with Wyeast London ESB. Now, I am expecting the fermentation to really kick off here and finish in just a couple of days. But is it possible that this may be classed as over pitching. And if so could i expect some off flavours in my finished beer?
Secondly, I would really like to make this yeast my house strain. What is the best way for me to store and re-use this yeast? I am aware of yeast washing but have read some negative comments about it. Could I save some of the trub in a 375ml bottle, cap it and put it in the fridge? Would the yeast begin feasting on the trub and.. err... mutate or something?
Cheers.
Firstly I am brewing an IPA at the weekend (estimated 1.065 OG) and am planning on transferring the cooled wort straight from my brew pot onto the trub left over from a blonde honey ale fermented with Wyeast London ESB. Now, I am expecting the fermentation to really kick off here and finish in just a couple of days. But is it possible that this may be classed as over pitching. And if so could i expect some off flavours in my finished beer?
Secondly, I would really like to make this yeast my house strain. What is the best way for me to store and re-use this yeast? I am aware of yeast washing but have read some negative comments about it. Could I save some of the trub in a 375ml bottle, cap it and put it in the fridge? Would the yeast begin feasting on the trub and.. err... mutate or something?
Cheers.