LooyvilleLarry
Well-Known Member
I have read the sticky, and that is what I am planning on doing.
My question is on the viability of the yeast. I crash cooled and then kegged. The yeast cake is still in the fermenter and has been held outside (between 34 - 37* ) and I stopped up the top with a sanitized cork.
Is this still ok, or should I pitch it ?
My question is on the viability of the yeast. I crash cooled and then kegged. The yeast cake is still in the fermenter and has been held outside (between 34 - 37* ) and I stopped up the top with a sanitized cork.
Is this still ok, or should I pitch it ?
