repitching from an acidic slurry
Posted: Sat Jul 18, 2009 2:16 pm
I want to repitch from a yeast cake that was used to ferment a berliner weisse, all lactic acid was produced via sour mashing so there is no actual lactobacillus in the cake. I'm wondering if anyone knows if yeast viability is hampered by the extremely low PH of the beer?