Berliner Weisse for starter beer for Imperial Stout

[jbaker9]

Hello,

I am thinking of using a Berliner Weisse (OG1035) to build up yeast for an Imperial Stout.

The Berliner Weisse was sour mashed, boiled and cubed. The lacto is killed through boiling, but the pH is low (I didn't measure final pH, but it is quite tart).

Would this compromise the yeast health for use for big beer?

Thanks
James

 

[Pokey]

It's not recommended to reuse the yeast from sour beers, apparently the low ph leaves you with unhealthy yeast.
I'd start with a mild or porter with a low gravity.