Hello fellow Brewers,
I am considering re-pitching yeast from a beer where fruit puree was added during fermentation into another fermentation of the the same brand. Other than a carry over of some fruit solids is there any reason I should not do this assuming yeast viability and vitality is healthy?
Thank you for your insight
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Stewart Brown
Director of Brewing Operations
Banff Hospitality Collective
Banff, Alberta
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