I'm calling in the Beer Recovery Crew for this batch. Time to rack the IPA off that fat yeast cake and get the braggot onto it to see some activity. I think I'll omit the spice bag, I imagine sitting in there this long is probably enough.
The plan:
1. IPA racked off into a sanitized bucket, a little yeast in there is fine as it will sit for a few more weeks anyways.
2. Siphon out as much yeast slurry and as few hops as possible into my sanitized 5 gallon glass fermenter.
3. Siphon the braggot onto the yeast slurry.
Question: Do I re-aerate?
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1 comments:
I'm going to go with not aerating. I figure the yeast cake is alive and growing enough to not need that aerobic boost.
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