Right now I am fermenting a Dunkelweizen beer with Roeselare. I have heard this mix does some interesting things as it goes through generational changes. I plan on racking this beer to a better bottle in a month or two to age. I am then going to reuse the yeast cake for another beer.
I had plans of just dumping the next beer into the fermenter, stirring up the cake, aerating, then letting it go to town. Is there any reason I should was the yeast? The whole point of this is to see what the new imbalance and pitch rates will do to the beer.
Anyone have any ideas about this?
I had plans of just dumping the next beer into the fermenter, stirring up the cake, aerating, then letting it go to town. Is there any reason I should was the yeast? The whole point of this is to see what the new imbalance and pitch rates will do to the beer.
Anyone have any ideas about this?