I've been looking at doing a fresh-wort liquid yeast brew. Effectively, I have no home-brew experience. Does this sound like a good way to start? I'm an Ale drinker rather than a lager drinker - is this style of beer more difficult to make?
The guy at the brew shop said I could "reuse" the yeast after draining off the first brew. Is it ill advised to mix beer types when reusing yeast - for example, could I make an Ale, then a ginger beer, then a stout, using the same yeast?
Thanks
Matt
What a load of crap, 4x and then it's done?
It's yeast, it grows when you feed it. There is one bread company in San Francisco that has kept it's starter yeast going for over a hundred years, or before the great fire.
Yeast doesn't start out as 1056 and then morph to another variety. Not ever.
It can take on left over hops and trub, but those are so minor when applied to a new 5 gal batch.
On Mon, 04 Apr 2005 21:57:44 GMT, "Stephen Russell" said in alt.beer.home-brewing:
Ever hear of evolution? It *can* mutate, but we're not brewing for an entire country. If, 10 years down the line, you get a batch that's ruined due to evolved yeast, buy another smack pack and start again. But you can keep pouring new wort on the old yeast cake over and over.
Or, if you're a purist, you can wash a cup of the old cake and reuse it, and toss the rest into the garden as fertilizer.
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