maskednegator
Well-Known Member
Did a search, couldn't find an answer.
I will have a cake of 565 from a saison on my hands pretty soon, and I'd like to throw a huge, dark Belgian strong ale on some of it. White Labs lists this yeast strain as a 4/4 for a dubbel, but only a 2/4 for a grand cru.
Pitch on the cake and then pitch something with a higher tolerance once the 565 peters out?
Any input?
I will have a cake of 565 from a saison on my hands pretty soon, and I'd like to throw a huge, dark Belgian strong ale on some of it. White Labs lists this yeast strain as a 4/4 for a dubbel, but only a 2/4 for a grand cru.
Pitch on the cake and then pitch something with a higher tolerance once the 565 peters out?
Any input?
