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I have a red IPA going at the moment. Would pitching the belgian quad onto that yeast cake once the red is done? The yeast in that one is WLP041 Pacific Ale which is notoriously slow, but could it finish the job?

One smack pack of Wyeast each. They got 3.5 days in the starters. I havent checked the other one. Whenever I do 10 gal batches the gravity is identical in both, I may give it a check later. I am still getting bubbles in the airlocks. Yes we use a 20 gallon pot over a pretty intense burner, I...

There is a ton of scum on the inside fermenter walls, doesnt this add harshness if it is added back in? Would it not be better to take a sanitized spoon to the cake on the bottom and get it all back up into suspension?

Mashed at 155 for 80 minutes. 30 lbs Belgian pilsner 3 lbs Belgian Biscuit 2 lbs Belgian Special B 1 lbs Crystal 2 1 lbs chocolate wheat 1 lbs dark candi sugar 2oz target @ 60 2oz Styrian Goldings @ 60 mashed with 12 gallons at 155 degrees, had a 65 minute fly sparge, collected 15.5 gallons.

By rousing the yeast do you mean stirring the cake back into suspension? Thank you for the response.

So 2 weeks ago I brewed a 10 gallon batch of a Belgian quad with an OG of 1.108. I split the batch into 2, 7.9 gallon primary fermenters using 2 separate yeast strands. 1388, and 1762. I aerated them with pure oxygen for 4 minutes each. Each fermenter got a quarter gallon yeast starter prepared...

Hello all, first post on the forums though I have been lurking for some time. I am trying to formulate a grain bill to replicate 3 Floyds Drunk Monk Hefe. I am not experienced enough at formulating my own recipes from scratch so I could certainly use the assistance of some seasoned veterans. My...