culturing yeast question

[jcs401]

I used Wyeast 1318 London Ale III on my last small batch and the temp got up to 74/75 at one point. Probably about 2 days into fermentation on a 2g small batch. I know this is higher temp for this yeast. My question is, If a yeast strain ferments at a higher then "normal" range for the yeast, can you still culture the yeast or will it now have off flavors from previous batch?

 

[VikeMan]

Yes, you can still re-use/propagate the yeast. Keeping fermentation temperatures low has everything to do with avoiding ester/fusel production and nothing to do with yeast health.

Now, the residual beer from the original batch have off flavors, but you can dilute and decant most of that.

 

[jcs401]

Yes, you can still re-use/propagate the yeast. Keeping fermentation temperatures low has everything to do with avoiding ester/fusel production and nothing to do with yeast health.

Now, the residual beer from the original batch have off flavors, but you can dilute and decant most of that.

I appreciate it! Ya i tried a small 2g batch and just tried using ice packs to cool it rather then get fermentation fridge up and going. Probably shouldn't of done that lol