OK, well the Tripel that I overtemped in the fermentor is smelling and tasting great. It is down to 1.019FG, and doesnt look active much at all anymore. I am planning on bottling this weekend, and wondering if I can keep the yeast. I used WLP500, and would like to use it to make a Belgian style IPA, kind of like the Stone Cali-Belgi I was thinking. I have been reading and listening to the Brewstrong Podcasts, but Im a little confused on how to save it. It is in a carboy, so I cant really scoop the top layer out, I will have to pour it out into a sterile container, and then wash it like I heard on the Podcast. Then do I make a starter with a small amount at room temp when Im ready to brew again? That is my big question. Do I just add a couple cups of what I save to my next brew, or make a starter with it later?
Second question, should I cold lager the Tripel after bottling for a couple weeks, and what does this accomplish? Ive heard Jamil talking about this on one of the Podcasts but Im a little unclear on the purpose...
Thanks for any input.
BN Army PFC SoCal
On tap: Blackmarket Brewing Bavarian Hef
In the carboy: Berliner Weisse
Serving: Alesmith IPA clone
On Deck: repeat Alesmith IPA clone, La Folie clone