I recently brewed a Tom Hardy's old ale recipe, that i screwed up and planning on doing it again. and looking for advice, when i get it correct.
in the directions, it says "once the fermentation has abated, to rack to a barrel and add a sachet of wine yeast to it and stash it somewhere and forget it for 3 months. "
I understand the barrel aging of it, but don't quite understand why the wine yeast is added to the barrel?
size 2.5 US gal
mash at 151F @ 90 mins
Racking Gravity 1.028
no FG given. abv~13%