RokGoblin
Member
OK, so I know you are typically supposed to re-pitch yeast into progressively darker and stronger wort, but what could I expect if I were to attempt to make a brown ale after a stout? More roasty flavors? Slightly darker wort?
Fresh WLP002 in a 1000ml starter was what I originally pitched into my stout.
Fresh WLP002 in a 1000ml starter was what I originally pitched into my stout.