I will ferment 2.5 gallons of 1030-1040 wort with Brett. C. (with a proper starter before, from a WL vial). Could I repitch a 1060-1070 wort (i'm thinking maybe 1.5-2 gallons) on the cake, when I rack the first beer off, after 3 or 4 weeks?
Another part of the 1030's wort will be fermented with lactobacillus. Would It be possible to harvest and keet the lacto alive for a few months, so I could reuse it to ferment out my very large crop of hot peppers at the end of summer?
Thanks!
Another part of the 1030's wort will be fermented with lactobacillus. Would It be possible to harvest and keet the lacto alive for a few months, so I could reuse it to ferment out my very large crop of hot peppers at the end of summer?
Thanks!