bjhbrew
Well-Known Member
- Joined
- Oct 15, 2016
- Messages
- 159
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Like many, I often line up a few brews that allow me to harvest and reuse the same yeast. In the spring I like to make a witbier followed by a white ipa. In the past I’ve used the mangrove jacks wit yeast and liked the result, however, this time around my lhbs only had Lallemand wit in stock. I brewed my usual wit recipe and for the first time ever ended up with a ton of stinky sulfur. I’m not really sure if I did anything wrong or if it’s just conmon to this yeast… what I’m really wondering though, if I reuse this yeast in my upcoming ipa am I really just setting myself up for failure??? What would you all do?