I recently used this WLP 670 American Farmhouse mix to make 2.5 gal of a great Saison Style beer. I sampled every month or so and found it best at 3 or 4 months so I bottled the rest then.
I liked it so much that I decided to make a dark version and reuse the WLP 670 and 'sour' bucket. I racked the wort onto the yeast and cared not to disturb the pellicle on top. I gave it 3 days but the fermentation didn't actively start (like it did with the previous batch). I gave up and added a Belgian dry yeast to kick start it knowing that the Brett will kick in eventually.
Suggestions? Did I do the right thing?
I also pulled off the airlock because some people reported a stall with this WLP 670 and just covered with foil.
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