BE-256 harvested yeast re-use in Pale Ales and IPAs?

[Joerg]

Got a Copper Ale and a Belgian Tripel going into secondaries today.
Since I often harvest yeast, a question. The Tripel uses BE-256 for
heavy duty beers but the Tripel isn't very hoppy. Can that be re-used
from the yeast cake (and with some of the yeast cake) to ferment a Pale
Ale or an IPA? Or would that result in weird flavors?

http://www.fermentis.com/wp-content/uploads/2015/12/Safbrew-BE-256-en.pdf

I did have the air lock and the lid on the Tripel blow so I'd have to be
careful. BE-256 seems to be kind of a "nuclear" yeast. The mess wasn't
too bad, will have to clean that fermenter on the outside today.

The Copper Ale was already started with re-claimed sludge from a Cream
Ale that fermented with US-05. I could use that a 3rd time, of course.

[baloonon]

Post by Joerg
Got a Copper Ale and a Belgian Tripel going into secondaries today.
Since I often harvest yeast, a question. The Tripel uses BE-256 for
heavy duty beers but the Tripel isn't very hoppy. Can that be re-used
from the yeast cake (and with some of the yeast cake) to ferment a Pale
Ale or an IPA? Or would that result in weird flavors?
http://www.fermentis.com/wp-content/uploads/2015/12/Safbrew-BE-256-en.pdf

I don't know that one, but Belgian yeasts seem like they'd be a roll of the
dice with potent US hops. Maybe good but maybe just weird, depending on
fermenting temps. On the other hand, a more moderate hop level with
Belgian yeast and English hops is a fairly common combination, so going
that way seems like more of a sure thing, if that's what you're after.
Personally I like fewer hops with Belgian yeasts and like to let the yeast
stand out, but some people go all out with hops and like it.

[Joerg]

Post by baloonon

Post by Joerg
Got a Copper Ale and a Belgian Tripel going into secondaries today.
Since I often harvest yeast, a question. The Tripel uses BE-256 for
heavy duty beers but the Tripel isn't very hoppy. Can that be re-used
from the yeast cake (and with some of the yeast cake) to ferment a Pale
Ale or an IPA? Or would that result in weird flavors?
http://www.fermentis.com/wp-content/uploads/2015/12/Safbrew-BE-256-en.pdf

I don't know that one, but Belgian yeasts seem like they'd be a roll of the
dice with potent US hops. Maybe good but maybe just weird, depending on
fermenting temps. On the other hand, a more moderate hop level with
Belgian yeast and English hops is a fairly common combination, so going
that way seems like more of a sure thing, if that's what you're after.
Personally I like fewer hops with Belgian yeasts and like to let the yeast
stand out, but some people go all out with hops and like it.

Well, I brewed this afternoon and harvested the yeast from the Copper
Ale. Which in itself was already harvested from a Cream Ale.

Before transferring the Belgian into secondary I couldn't resist and
took a sip. Strong yet smooth. Yeehaw! If anyone wants a seconds glass
they'll have to turn over the car keys.