After this style being mentioned, it is on my mind. I saw a bottle of this in Camperdown cellars yesterday and decided to reculture the yeast.
I used approx 150g to 800ml water, and the last inch of the beer, and I am keeping it at warm room temp. I have also been rousing it regularly to ensure it is actively in contact with the malt.
Overnight, it already looks to be gettin' busy.
Can anyone comment on this strain of yeast?
Does the pitching rate seem too low for the amount of starter?
I plan to do a partial, can anyone suggest recipes?
I used approx 150g to 800ml water, and the last inch of the beer, and I am keeping it at warm room temp. I have also been rousing it regularly to ensure it is actively in contact with the malt.
Overnight, it already looks to be gettin' busy.
Can anyone comment on this strain of yeast?
Does the pitching rate seem too low for the amount of starter?
I plan to do a partial, can anyone suggest recipes?
