Just1pepsi
Well-Known Member
I'm considering brewing a tripel, I've got a weizenbier sitting on its cake right now, "Munich" -- Anyway, thoughts on reusing that cake as a strong starter for a strong tripel?
My understanding is that this yeast is good for belgian styles as well. What is it about this yeast you find unsatisfactory?
If you have White labs available then wlp500, 530, or 550 will get you decent results.
Beerloaf
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