bumping this to keep it going. Good information on differences in pitch rates between reused yeast and factory fresh yeast. Did a lot of research on this myself when I moved to yeast washing. Summarized nicely here.
Revitalizing this thread…
Has anyone thought of incorporating malted wheat into this recipe? Jamil discusses adding a “touch” of wheat in the BYO style profile. I’m contemplating adding 5% malted wheat to the mash bill. I’m not too concerned about any haze since...
