Hey guys finally decided to create an account on here after trolling for awhile. I’m planning on making a dubbel in a few weeks and had a few questions.
The extract kit comes with dark candi sugar. I was thinking of buying some d190. Now should I use both or should I sub out the candi sugar for the syrup.
I plan to ferment the dubbel on half my yeast cake from a 1.054 Belgian fermented with 3787. Will I be over pitching using that much of the cake?
Thanks in advance