Beer Forum

Howdy all,

I plan on repitching yeast from Rare Vos I have (12oz bottles). Has anyone repitched yeast from Ommegang bottles and if so what temps did you ferment at and how did it turn out? I understand Ommegang ferments at 75F. I'm just wondering if anyone pichted lower and ramped or just pitched at 75F.

I would pitch about 8 degrees lower and hold that for atleast 36-48 hours then let it ramp up. Granted you have the proper sized starter or healthy yeast cells.