Beer Forum

So I am starting to brew up funky wild beers and I had a quick question. At the end of the ferment lets say a year later or so, is there any advantage to saving the yeast from that beer and start another? I don't care about saving 7 $ for a beer that takes a year to make. What I am wondering is i you can get more complex/better flavors by reusing that same yeast. Any thoughts?

Don't understand. A year long ferment?

That is an interest question. I have wondered the same thing. I have two sour beers that have been in the secondary since April 2009. They were pitched with two different brett strains and both got a pitch of pedio. When I rack of the beer, can I put my next sour right on the cake in the carboy and let it do its thing?

BrewArk wrote:Don't understand. A year long ferment?

We are talking about sour beers they take anywhere from 6 months to a couple or more years to age and ferment.

Hmmm....Wondering if there is anything alive in there. If there is, what is dominant at that point given the diminished population of yeast? Just thinking out loud (well, not really). I have not brewed any sour beers.

Hmm I thought that one of you sour nuts would be allover this with loads of information. I wonder if its a stupid question with a simple answer lol. Bump

I've been watching this too, Westco. I have a year old lambic in a carboy that I'm thinking about racking to a keg and repitching some fresh wort but not sure if that is dumb or not.

I have wondered the same thing. I had 2 sours for a year and a half but I tossed the yeast. I saved the oak cubes and 1 week later they are full of mold (or the white pellicle looking stuff I had in the sour). I was wondering if reusing either would work.