kanzimonson
Well-Known Member
I brewed a lightly sourmashed brown ale recently and it's about ready to keg. I'm wondering if it would be a bad idea to harvest the yeast from this batch.
I took 30% of the mash and soured it for 24 hours using a sourdough culture from my bakery. I combined the runnings with the rest of the mash and then continued with the boil as usual. It certainly added some acidity but just enough to give a light tang. (I haven't measured the pH).
Will some light acidity negatively affect the yeast I harvest? Should I get them into a new starter right after harvesting, let it ferment out, and then store?
I took 30% of the mash and soured it for 24 hours using a sourdough culture from my bakery. I combined the runnings with the rest of the mash and then continued with the boil as usual. It certainly added some acidity but just enough to give a light tang. (I haven't measured the pH).
Will some light acidity negatively affect the yeast I harvest? Should I get them into a new starter right after harvesting, let it ferment out, and then store?
