I was wondering when to pitch the second yeast for say a barley wine (using an ale yeast and a champagne yeast)? Ive only found one place that even mentioned it and it said to pitch when the krausen subsides a bit. I dont know if this is right or not...and thoughts?
I wondered if filtration of the wort upon transfer to primary affects the fermentation? I recently brewed a batch of barley wine and due to time constraints i couldnt filter it like i usually do. Will the extra sediment and hops affect my fermentation too much? Im kind of worried because i have...
