If I'm making a regular batch of Homebrew, let's say an Irish red ale. Would it hurt to add extra yeast in the primary fermenter? What would change from 1 pack to 2 packs? Would it hurt or help to add more or less? If adding 2 packs would the fermentation time be shorter?
This is dry yeast that I'm talking about. Also is dry yeast the same that we buy in the grocery store to make pizza dough? Sorry for these questions, just looking for some help.
This is dry yeast that I'm talking about. Also is dry yeast the same that we buy in the grocery store to make pizza dough? Sorry for these questions, just looking for some help.