Hello,
I plan to make a Baltic porter. I want to ferment it with w34/70 @65F. Right now I have an amber lager (1.044ish gravity) fermenting with this strain, so the question is can I dump the porter on the yeast cake after my amber lager is finished fermenting. I would move the amber lager to...
I have made a Berliner Weisse with this yeast recently.
15L (4gal) batch, 1.034SG, 1.006FG
60% dingermans pils
30% weyermann malted wheat
10% malted oats
5 IBU mandarina bavaria @60min
5g irish moss @2 min
I rehydrated 1 pack of Philly sour, so that is about 0.73g/L pitch rate (the lallemand...