Like a good day skiing...

...my Pine Tar Porter requires a pair...of yeasts? Named for the sticky malt extract like substance I use to recondition my wooden skis for the first snow of winter, my porter has been given another yeast; a lager yeast this time. I've been bitten by this lagering bug, and I've just read the book Brew Like a Monk. Those Belgian beers often use more than one yeast, so I feel like I'm in good company. After transferring my dunkel, I swirled the protein/yeast sludge and poured about a cup of it into my keg with my porter, which I've decided (and confirmed) is too sweet. I've rigged up a blow off tube from the CO2-in peg into a Scotch bottle with sanitizer solution added (I recommend single malt scotch bottles for experiments such as these, it's well worth the investment). The dunkel's Brix has dropped to 8.6 and still fermenting well after the transfer. We shall see about the porter/dark lager.