I am looking to make a Flemish Sour and the recipe requires fermenting with two types of yeast; a Belgian Ardennes WYeast and a Belgian Lambic Blend.
What is the best way to pitch these yeasts? Simultaneously in the same carboy? Or I've seen it done where the wort was split among two carboys and each pitched with a separate yeast. From there it seemed the fermenting carboys were combined after a few days of fermenting separately.
Is there a specific method that should be used to pitching two yeasts?
What is the best way to pitch these yeasts? Simultaneously in the same carboy? Or I've seen it done where the wort was split among two carboys and each pitched with a separate yeast. From there it seemed the fermenting carboys were combined after a few days of fermenting separately.
Is there a specific method that should be used to pitching two yeasts?