When saving or recovering yeast is it always found in the cake or trub or lees, or is it sometimes found in the krausen?
I have read various things about saving yeast when racking, which is what I intend to do soon with one small batch of cider. I see some people just "take the cake" and I've read about a process ...
This one has me questioning what I thought I knew. Brewed a "mocha stout" 4 days ago: Steeped: - .5lb chocolate malt - .375lb roasted barley For boil, added: - 6lb DME (dark) - 1lb lactose At ...