HughBrooks
Well-Known Member
I am about to brew a barley wine for the frst time and was wondering about using my yeast cake from an oatmeal stout that I recently made. I saved a large portion of the yeast and put it in the fridge. My question is... Should I add some starter wort to that a couple days ahead of time to get it going again? Or will it be okay if I just take it out the fridge on the morning of the brew day and let it rise to room temp and then pitch? Thanks for any advice!