BrosephJarclay12
Active Member
My plan is an IPA fermented on top of a saison yeast cake.
Reason being, I have 1# of Cascade and 1# of CTZ so was thinking IPA, but I don't feel like spending 7 bucks on yeast when I have a Saison that is set to be racked the day Im going to brew. Plus its hot out and my ferm chamber is full.
That being said this is what I am thinking
* my efficiency is kind of low and i can't put my finger on it yet, so I'm bumping up the 2-row *
5 gallon batch
Grain
13# pale 2-row (my efficiency is kind of low and i can't put my finger
1# crystal 20
1# Munich
Hops
CTZ -bittering
Cascade- Aroma ( not sure on timings or amounts, input would be appreciated)
and as far as pitching on the yeast cake, I have never done it before. Is it recommend to decant the cake, As in pour off into container leave the trub behind and pitch the part that is in the new container.
any input will be great, I have only been brewing for about 8 months so I do not know Sh*t
Reason being, I have 1# of Cascade and 1# of CTZ so was thinking IPA, but I don't feel like spending 7 bucks on yeast when I have a Saison that is set to be racked the day Im going to brew. Plus its hot out and my ferm chamber is full.
That being said this is what I am thinking
* my efficiency is kind of low and i can't put my finger on it yet, so I'm bumping up the 2-row *
5 gallon batch
Grain
13# pale 2-row (my efficiency is kind of low and i can't put my finger
1# crystal 20
1# Munich
Hops
CTZ -bittering
Cascade- Aroma ( not sure on timings or amounts, input would be appreciated)
and as far as pitching on the yeast cake, I have never done it before. Is it recommend to decant the cake, As in pour off into container leave the trub behind and pitch the part that is in the new container.
any input will be great, I have only been brewing for about 8 months so I do not know Sh*t