Very interesting idea! I imagine you would want to add a lot of spice per sugar. Someone should try that.
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contrary to popular opinion- and perhaps scientific "fact"- I believe in pitching directly onto yeast cakes. In my experience this "overpitching" produces great beers. I step up the OG of each successive batch. Meaning the first batch would be, for example, a mild at OG 1035-1040, followed by a brown porter OG 1040-1050, then maybe a robust porter or barleywine. My thinking has been that I would rather not bother with harvesting the yeast, but brew on the day I am ready to rack or bottle the previous batch. I do also save yeast if I don't have the time to brew, but pitching directly on yeast cakes is a procedure I will continue to do and hope to continue making award-winning beers as a result. Not to brag, but more as a point of justification, I recently won my first ever medal (silver) at Nationals with a brown porter pitched onto a fresh yeast cake!
I racked it to another 6.5 gallon plastic bucket as a secondary fermenter but then I found out that a glass carboy is best because it has less headspace & less oxygen in contact with the beer, Any help is greatly appreciated!
5 gallons of beer in a 6.5 gallon bucket has the same volume of headspace (1.5) gal, as 5 gallons of beer in a 6.5 gallon carboy. the surface area may be a little different based on the configuration but this is unlikely to be a significant change over several weeks of fermentation.
.... no Yellowhammer brewing???
Seriously, reading that list just made me thirsty for a beer. Might have to go pull a tap.