Pale Ale

[zebba]

I don't see why not, maybe best to use the same rule as pitching onto yeast cakes though, like go from a paler, less full on beer upwards.

It's more a question as to whether there is any worth in doing it.

I'm all about doing the best beer I can with the tools/ingredients I have (who here isn't? ). If throwing a little slurry into the boil will give me healthier yeast in the ferment, then yippee. If it's not going to do anything, then I won't bother.

I wouldn't think the same issue applies here because the old yeast isn't producing any flavours it's killed and used as a nutrient rather than processing fermentables.

I think it's more about the flavour of the slurry - the slurry will have some hop flavour, unfermentables, etc, that will impart flavour, even if only a little. It doesn't take much chocolate malt to impart a definite flavour in a beer

 

[Pete2501]

Good to know. :beer:

 

[zebba]

Good to know. :beer:

Especially if you want to make homemade vegimite

 

[Pennywise]

Yeah I spose, I was thinking maybe if going from a stout to a wiezen some of the colour might rub off. Just a thought, prolly wrong though.