Hello!
I'm planning to do a beer inspired from Aecht Schlenkerla Helles. It's made by brewing a helles and let it ferment on the yeast cake from their Märzen.
The thing is, I am fermenting under pressure. If i brew a rauchbier, ferment it for a week at 12 PSI and then pitch a Helles on the yeast cake, will the yeast be healthy enough to ferment completely?
I'm planning to do a beer inspired from Aecht Schlenkerla Helles. It's made by brewing a helles and let it ferment on the yeast cake from their Märzen.
The thing is, I am fermenting under pressure. If i brew a rauchbier, ferment it for a week at 12 PSI and then pitch a Helles on the yeast cake, will the yeast be healthy enough to ferment completely?
