Recent content by Rounding_error

A couple folks mentioned reusing their De Bom cakes. I am planning to re-pitch mine in addition to a Wyeast 5335 (L. Buchneri) and possibly using it for blending stock, anyone else come up with ideas for the second generation?

I have a 5 gl batch of wild/sour fermenting beer/cider* in a glass carboy. I am curious if it would be advisable to top the batch up to get the liquid as close to the air lock as possible to resist possible acetobacter. I've transferred the ingredients a fair amount and have not flushed air out...