I put the dregs of a bottle of 3 Fontienen Oude Geuze into a starter last night. How long should I leave it on the stir plate? Is the normal 24hrs good, or will lambic yeasts need longer?
Also if anyone has any links to give me tips about what to do with this yeast, I'd really appreciate it.
Also if anyone has any links to give me tips about what to do with this yeast, I'd really appreciate it.