Getting to the point:
I saved about 16 oz of Wyeast 1450 from a yeast cake and would like to use it to make a new batch. I’m looking for suggestions (all grain).
If your first response is that the possibilities are endless and you need more direction, I’d say something pale to light brown and below 1.060 would be good to balance the Bourbon Vanilla Porter I just made.
I typically brew about 4x per year. That’s enough to satisfy my thirst and it’s tough to fit in much more with my family life. I brewed the Porter 2 weeks ago and just racked it onto the vanilla beans yesterday. I’ve never done this before, but I had a jar handy and for some reason I decided to save some of the yeast cake. Now today, my wife made plans to travel with the kids this weekend. So, although it’s unheard of for me, I’m thinking why not crank out another batch while the family’s out of town and I have fresh yeast on hand?