So I just brewed a small Irish red with a OG of 1.042 and I was planning on brewing a barleywine and just dumping it in the same fermenter on top of the yeast.
Wondering if its ok to pitch on a cake that's been in the primary fermenter for a month or if I should brew earlier? assuming fermentation has ended
Also how does everyone usually go about this. Are ther certain steps i need to take or a certain process
My first time pitching on cake
Thanks
Wondering if its ok to pitch on a cake that's been in the primary fermenter for a month or if I should brew earlier? assuming fermentation has ended
Also how does everyone usually go about this. Are ther certain steps i need to take or a certain process
My first time pitching on cake
Thanks