Topics

1

Yeast and Fermentation / Repitching Roeselare (WYeast #3763) or Lambic Blend (WYeast #3278)

« on: July 15, 2011, 08:27:52 AM »

I'm about to transfer a split batch of Flanders Red Ale to secondary fermenters, and wanted to know if anyone has had success with repitching these types of blended products (WYeast #3763 or #3278)?  Would one work better than the other?  My plan was to was mix the yeast cakes with some sterile water, let stand for 15 min and then decant off the upper layer (~80% of the entire volume).  I'd then pitch this into a Flanders Brown Ale (OG 1.070).  Just seems a waste to just dump this mix of yeast and bugs down the drain.

Thanks,
Mike