Hello,
I've got a beer that I used The Yeast Bay melange blend on. I'm thinking it's time to bottle this one and start a new sour brew. I want to use the melange blend again but am sure the yeast (sacc) is probably in no shape to ferment a new beer. My question to the minds of hbt is, what strain of yeast should I go with to keep it kinda similar to the original blend. Or if anyone has any ideas for making it better?
I've got a beer that I used The Yeast Bay melange blend on. I'm thinking it's time to bottle this one and start a new sour brew. I want to use the melange blend again but am sure the yeast (sacc) is probably in no shape to ferment a new beer. My question to the minds of hbt is, what strain of yeast should I go with to keep it kinda similar to the original blend. Or if anyone has any ideas for making it better?