So, first off let me say this the title is a bit misleading since I will not be pitching on to the whole cake. I will pitch onto an appropriate amount of slurry for the beer that I brew.
My main question is that I am going to be racking a cream ale and bring a red ale next weekend. I searched the forums but didn't seem to see anybody ever using this yeast for a beer style like this. My thought is that it should just make for a very clean red (or any beer for that matter...)
Any thoughts or input? Recipe something like this:
9# US 2 row
14oz Crystal 120
1# Melanoidin Malt
8oz Carapils
2oz Special B
.75 Cascade @ FWH
1oz Cascade @ 20min
WLP080 Cake
Am I going to make something extra good because of this yeast?
My main question is that I am going to be racking a cream ale and bring a red ale next weekend. I searched the forums but didn't seem to see anybody ever using this yeast for a beer style like this. My thought is that it should just make for a very clean red (or any beer for that matter...)
Any thoughts or input? Recipe something like this:
9# US 2 row
14oz Crystal 120
1# Melanoidin Malt
8oz Carapils
2oz Special B
.75 Cascade @ FWH
1oz Cascade @ 20min
WLP080 Cake
Am I going to make something extra good because of this yeast?