Hiya all,
Going to be bottling my first porter aged 6 months in oak barrels. What would be a good yeast re-pitch rate per 220L barrel? I've read about 10g per hectolitre should do the trick. Does this sound about right?
We will be bottle conditioning.
Thanks,
Rob
Going to be bottling my first porter aged 6 months in oak barrels. What would be a good yeast re-pitch rate per 220L barrel? I've read about 10g per hectolitre should do the trick. Does this sound about right?
We will be bottle conditioning.
Thanks,
Rob
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