I've been looking into ways to restart unfinished fermentation and some sources talk about using a Cake, or yeast cake from previous brews. They also talk about pitching on the cake. I've searched to ...
I've been advised to pitch an alcohol tolerant yeast "at high krausen" into a barley wine where the fermentation has slowed (OG 1.101, now 1.035). But if I've got it on a stir plate, how do I know ...