On the high gravity show Doc, said that it would not be wise to reuse your yeast when you do a high gravity batch.

I am a little bit confused. I read "Brew Like A Monk" and within that book it gave examples from Belgian Brewers and Belgian Influenced Brewers. Often time their ales are upwards of 1.096 S.G.

I can't imagine that they are pitching a FRESH slurry of yeast every batch they make.

I have some WLP510{Bastogne} that I used in a 1.091 S.G. Belgian and I really want to use it again. Early samlples from my conical are incredible.

It is only available Jan & Feb each year. It is worth too much to me just to discard it.

Any thoughts?

Thanks,
Carlo

youll find that the high grave brewers do a few things with there yeast, Firstly they will make there smaller batches to grow up the yeast, so take a monk in belgium for instance, they will make there house beer, then maybe a dubble, then the tripple......

youll also find that most of them wil have big labs just for growing up yeast

Oz,
Thanks alot you are right. Dr. Scott got back to me as well and refered to the cell walls and why they would be weaker due to the stress.

I guess this time I just did my beers in the wrong order.

Next time will be different.

Carlo

dude if you want to save $$$ and ge tthe most out of your yeast, you can split a vial or smack pack into 10 tubes, or reculture from a good sample....its all pretty easy

It really is not about the money. I have been taking samples from the fermenter and they are so clean and rich.
There is no more WLP510. I do like WLP550, but it is not the same.

"Just had Firestone Walkers 1000th brew. A Barrel Aged 5 malt ale. Very Good"

It really is not about the money. I have been taking samples from the fermenter and they are so clean and rich.
There is no more WLP510. I do like WLP550, but it is not the same.

"Just had Firestone Walkers 1000th brew. A Barrel Aged 5 malt ale. Very Good"

I am not so sure about the yeast slants and culturing. I would really like to see it done before I ruin a few batches trying.

Keep Well Oz,
Carlo