I've got a yeast cake that's been sitting in the fermenter for about 2 weeks at room temp.
I originally planned on washing the yeast, so it has a half gallon of sterilized water sitting on top.
Brewing another batch of the same beer (Gose) today and was wondering if anyone has pitched on a 2 week old cake before?
I originally planned on washing the yeast, so it has a half gallon of sterilized water sitting on top.
Brewing another batch of the same beer (Gose) today and was wondering if anyone has pitched on a 2 week old cake before?