garbag3mang
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- Feb 27, 2014
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While I have done a good number of brews, we are brand new to brewing with wild yeast, and had a few questions --
Right now, the plan is to make a 3 gallon experimental batch of a Saison, and co-pitch the Wyeast 3724 (Belgian Saison) & the WLP645 (Brett C) (got the recipe from here).
I haven't really played with co-pitching yeast, especially with Brett, and wanted to know -- Should I pitch both yeasts at the same time, or should I pitch the 3724 and wait for it to mostly ferment out, and then pitch the 645 after?
Also, if I am doing a 3 gallon batch, mr malty says that for my o.g. I should use a 1L starter. However if the answer to the above question is that I should pitch them both at the same time, should I not make a starter (considering I am pitching twice as many yeast cells)?
Thanks for helping out a newbie who is trying hard not to be afraid of the Brett...but might still be a little bit afraid.
Right now, the plan is to make a 3 gallon experimental batch of a Saison, and co-pitch the Wyeast 3724 (Belgian Saison) & the WLP645 (Brett C) (got the recipe from here).
I haven't really played with co-pitching yeast, especially with Brett, and wanted to know -- Should I pitch both yeasts at the same time, or should I pitch the 3724 and wait for it to mostly ferment out, and then pitch the 645 after?
Also, if I am doing a 3 gallon batch, mr malty says that for my o.g. I should use a 1L starter. However if the answer to the above question is that I should pitch them both at the same time, should I not make a starter (considering I am pitching twice as many yeast cells)?
Thanks for helping out a newbie who is trying hard not to be afraid of the Brett...but might still be a little bit afraid.