esarkipato
Well-Known Member
I'm hoping to ferment a braggot (raspberry brown ale with 50-60% honey) with san fransisco lager yeast. It worked really well for me in the past, and I washed and preserved about 1 cup of the yeast from my last batch a few months ago. It's been in a sterilized container in the fridge since then.
Do I need to make a starter for this? Or can I bring the dormant yeast up to fermenting temp and pitch into the wort?
Also please refrain from commenting on the ability of a lager yeast to ferment honey .... that's a whole 'nuther discussion!
Do I need to make a starter for this? Or can I bring the dormant yeast up to fermenting temp and pitch into the wort?
Also please refrain from commenting on the ability of a lager yeast to ferment honey .... that's a whole 'nuther discussion!