Changes

It is generally recommended to not re-use yeast that has fermented a soured wort. This has a stressful impact on the yeast. Some brewers have reported trying this, and not having good results <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2119435291418007/?comment_id=2119664111395125&comment_tracking=%7B%22tn%22%3A%22R%22%7D Ryan Sandlin. Milk The Funk Facebook group thread on re-using kettle sour yeast. 06/06/2018.]</ref>. However, some [https://www.facebook.com/groups/MilkTheFunk/permalink/2017284411633096/ commercial brewers] have claimed that repitching WY3711 as many as 100 (in one case) to 2000 (in a second case) generations in soured wort conditions has not posed a problem for them. If this is attempted, repitching the yeast from the middle of the yeast cake will select for the more acid tolerant cells. Some yeast strains may not be able to adapt to these conditions as well as others (more data is needed), however, it has been shown that ''S. cerevisiae'' can adapt to acidic conditions and become more tolerant of low pH conditions from generation to generation. See [[Saccharomyces#Fermentation_Under_Low_pH_Conditions|terminal acid shock]] for more information.