Yesterday I kegged a very small Ordinary Bitter (OG 1037) brewed with S-04. I'm planning to brew an English barleywine about two weeks from now.
I know it's "almost never" correct pitch rate to rack onto an existing cake, but according to the brewersfriend pitch rate calculator, my low gravity beer's cake should be almost exactly correct for a barleywine batch of the same size (483 billion cells vs. the 467 billion cells required, a very small increase.)
It's sitting on my basement floor, which is about 64 degrees. I left about an inch of beer on top of the cake for preservation's sake. Is it likely to survive until I'm ready to pitch, or do I need to decant and refrigerate it?
I know it's "almost never" correct pitch rate to rack onto an existing cake, but according to the brewersfriend pitch rate calculator, my low gravity beer's cake should be almost exactly correct for a barleywine batch of the same size (483 billion cells vs. the 467 billion cells required, a very small increase.)
It's sitting on my basement floor, which is about 64 degrees. I left about an inch of beer on top of the cake for preservation's sake. Is it likely to survive until I'm ready to pitch, or do I need to decant and refrigerate it?
