I’ve got an IPA chugging along right now on White Labs California Ale Yeast.
We want to brew a coffee stout next and I was thinking of harvesting that yeast to reuse right away.
Most of my reading up on stouts use an English ale strain.
Curious what you folks think?
What’s the gravity on your IPA? If it’s not too high then there’s no reason why you shouldn’t take a stab at it. 001 is a great yeast… takes a little longer for full attenuation, but worth it.
The IPA came in at 1.042…was shooting for 1.048. I know, not technically an IPA, but anyways.
Remind me again what attenuation is and what it does to beer?
[quote=“stompwampa”]The IPA came in at 1.042…was shooting for 1.048. I know, not technically an IPA, but anyways.
Remind me again what attenuation is and what it does to beer?[/quote]
Attenuation is the percentage of sugar consumed. The higher the attenuation you get the lower the fg.
http://www.whitelabs.com/beer/homebrew/ ... efinitionsDefinitely Cali Ale yeast is good in coffee stout. I usually use US-05 for my coffee stouts.
