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The honest answer is: There's no black and white answer to this. Reason being that yeast is a living micro-organism, making it very difficult (especially on the homebrewer's scale/budget) to measure these sorts of things. Oh, and also every yeast is different in so many ways, one of which being alcohol tolerance and it's effects on yeast health. I've ...


Based on my experience, you'll have more than enough yeast to carb. I've lagered beer for 2-3 months and still had plenty. If you really feel that you need to add yeast, any neutral yeast will be fine. I tend to use US05 becasue it's inexpensive, easy and reliable. You use so little that it has no effect on flavor, so you don't need a lager yeast.


In theory you could reuse yeast forever, that's how breweries were supposed work before the first pure yeast strains were isolated by Carlsberg. But...that probably only works in locations favorable to the yeast (especially certain areas of Belgium), and with continuous brewing happening to keep the yeast in log-phase growth. In reality, most of this beer ...


All fruit has naturally occurring yeast on the skin. This is almost certainly why your strawberry wine starting fermenting spontaneously. Some winemakers (but not me!) prefer to let the wild yeast on the grape skins ferment the juice. More information here.


The style guidelines for wheat beers mention ester notes as being common in German, and moderate in American wheat beers. I expect you might be ok. On the other hand, you might go with a saison or other farmhouse style that's more heat tolerant. You'll get more predictable results staying within the recommended temperature.

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