Beer Forum

So I just brewed a 1.035 Scotish beer, with American hops ... so its not to Scotish Any how I want to brew a second beer on top of the yeast cake from the first to make a nice big cake for a wee heavy or Barley wine (a third beer). My questions are these,

1)For the second beer can I go dark i.e a porter or stout? Will the SRM afect the wee heavy or barley wine.

2) For the second Is there a OG I should stay below to make the yeast in prime condition for the the big beer?

Thanks
Tim

OH the yeast is a WL001

TimCA wrote:So I just brewed a 1.035 Scotish beer, with American hops ... so its not to Scotish Any how I want to brew a second beer on top of the yeast cake from the first to make a nice big cake for a wee heavy or Barley wine (a third beer). My questions are these,

1)For the second beer can I go dark i.e a porter or stout? Will the SRM afect the wee heavy or barley wine.

2) For the second Is there a OG I should stay below to make the yeast in prime condition for the the big beer?

Thanks
Tim

OH the yeast is a WL001

1) Shouldn't be any problem. You will be draining most of the beer off the yeastcake anyway. That's where most of the color will be. You won't get enough color transfer to affect anything.

2) I wouldn't try to take it above about 1.050-1.055. Some folks would take it to 1.060-1.065, but I wouldn't risk it.

Wayne
Bugeater Brewing Company