BILLY BREW
Grandmaster Brewer
Happy Holidays all! Hope everyone got what they wanted for Christmas, like a good amount of time to enjoy your craft!
Here's my question;
I make ales in 3's starting with a 3 gallon pale (or similar) Then I make a brown ale (or similar) in a 6 gallon batch pouring over the 3 gallon yeast cake.
Next I usually make an imperial, or a barley wine on that yeast cake.
In the past I used a Wyeast 1728 Scottish Ale yeast, due to it's tolerance for high alcohol.
This time I was thinking of using American Ale 1056, as it has a bit more neutral of taste.
Question, Do you think, with the the yeast cake being so large, it would handle the higher alcohol, or would the yeast die off too quickly to finish off the imperial?
As always, thanks for the ideas, advice, and conversation.
Bill
Here's my question;
I make ales in 3's starting with a 3 gallon pale (or similar) Then I make a brown ale (or similar) in a 6 gallon batch pouring over the 3 gallon yeast cake.
Next I usually make an imperial, or a barley wine on that yeast cake.
In the past I used a Wyeast 1728 Scottish Ale yeast, due to it's tolerance for high alcohol.
This time I was thinking of using American Ale 1056, as it has a bit more neutral of taste.
Question, Do you think, with the the yeast cake being so large, it would handle the higher alcohol, or would the yeast die off too quickly to finish off the imperial?
As always, thanks for the ideas, advice, and conversation.
Bill