seamad
beer dog
Have never used the belgian strain before, and have a cube ready to go. Having read that it is very slow to finish I thought I would start with the 3724 to get some of its flavour characters, then add 3711 to finish up, having used 3711 a bit I know it won't have a problem eating everything left behind. As far as pitching rates go should I half pitch each yeast, full pitch with the 3724 then add a bit of top cropped 3711 from a raspberry saison that's ready to go too?
I know I could wait for the 3724 but it doesn't get hot enough up the mountain and it will be in the fermenter fridge with the heat belt, excluding other beers to be made for the xmas swillage.
cheers
sean
I know I could wait for the 3724 but it doesn't get hot enough up the mountain and it will be in the fermenter fridge with the heat belt, excluding other beers to be made for the xmas swillage.
cheers
sean