I will not be able to go to the conference because I own a liquor store and will be working. I love my job/passion, selling great beer to the beer lovers in my area!
I am brewing my first sour and have a question about my secondary fermentation... So I have brewed a Belgium blond and I am getting ready to rack into my secondary where I will be adding my lambic yeast. So the question is, should I make a yeast starter with DME or just dump the blend straight...