stickyfinger
Well-Known Member
Brewed a 1.064 brown ale with WY1450. Was thinking of re-using the yeast at the bottom of the fermentor for an imperial stout. I never re-use yeast anymore so I’m a little worried/concerned. What method will be safest to get no off-flavors? Wash, no wash, swirl in dregs of beer and pour in suspended only? I’m doing 11 G of stout at 1.100. What are the cool kids doing now?