I've heard people talk about saving their yeast cake from sour beers and pitching another batch on top of it. Just wondering if that's the primary or secondary cake?
I have a batch of Flanders Red (my first sour) in primary right now. I pitched Roesalare and a pack of US-05 at the same time. Figured on fermenting for a week and then transferring to secondary for the long haul.
I know the bugs will do most of their magic in secondary - but this primary yeast cake will certainly be innoculated as well. Just wondering if I should save that and pitch something on it. Or just dump it and keep the secondary cake (when its done).
I have a batch of Flanders Red (my first sour) in primary right now. I pitched Roesalare and a pack of US-05 at the same time. Figured on fermenting for a week and then transferring to secondary for the long haul.
I know the bugs will do most of their magic in secondary - but this primary yeast cake will certainly be innoculated as well. Just wondering if I should save that and pitch something on it. Or just dump it and keep the secondary cake (when its done).