Hey guys!
I have a clean blonde Saison (og 1052) that is in primary for more than 3 weeks now. I will bottle it on saturday, and I will brew an Imperial black Saison (og 1080ish) that I will pitch on the cake.
My question: should I use the whole cake, or use half of it, 1/3, 2/3?
I know that usually a whole cake is wayyyy too much cells, but I listened to the beersmith interview with Nathan Smith about saisons, and he was saying that saison yeasts need an higher cell count and an higher oxygenation.
It is the WLP566 Saison II
I have a clean blonde Saison (og 1052) that is in primary for more than 3 weeks now. I will bottle it on saturday, and I will brew an Imperial black Saison (og 1080ish) that I will pitch on the cake.
My question: should I use the whole cake, or use half of it, 1/3, 2/3?
I know that usually a whole cake is wayyyy too much cells, but I listened to the beersmith interview with Nathan Smith about saisons, and he was saying that saison yeasts need an higher cell count and an higher oxygenation.
It is the WLP566 Saison II