E93Bausch
Member
So I just split a batch of wort to make an Irish Red and a Flanders Red. For the Flanders I pitched RC212 to leave some fermentables for the Wyeast Roeselair I will add in secondary. For the Irish Red I just pitched rehydrated US05.
Here is where I screwed up. I oxygenate after pitching. I hit the RC212 first then just moved the wand over to the US05 batch. I am sure I carried some of the RC212 over to the US05 batch, but not much.
Does anyone know just how potent "Killer" wine yeast is? Worst case is I will just make it a Brett beer or have a lot of Flanders next year. I am just wondering if I should be ordering more bugs or getting a Brett starter going.
Here is where I screwed up. I oxygenate after pitching. I hit the RC212 first then just moved the wand over to the US05 batch. I am sure I carried some of the RC212 over to the US05 batch, but not much.
Does anyone know just how potent "Killer" wine yeast is? Worst case is I will just make it a Brett beer or have a lot of Flanders next year. I am just wondering if I should be ordering more bugs or getting a Brett starter going.
Proving that sometimes it is better to be lucky than good!
