Last saturday I brewed a "10" (ended up closer to 9) gallon batch of scottish ale in the traditional manner using all pale malt and a scorching hot boil kettle. This gave me the idea to do a side by side yeast comparison using identical wort, the same model carboys and the same temperature. I decided to pit the white labs scottish ale yeast against Danstar winsor and see what happens. So far the winsor was fast out of the gate but has now almost stopped and the white labs had lag time of couple of days but is now going bonkers and there is krausen all the way out of the fermenter.
P.S. I want to use the scottish ale yeast cake to ferment my winter barley wine should i use the cake from primary or one that forms out of secondary?
P.S. I want to use the scottish ale yeast cake to ferment my winter barley wine should i use the cake from primary or one that forms out of secondary?
