I've started experimenting with 1 gallon batches to learn about variances in ingredients. I'm wondering, can I add too much yeast? Not enough? Or is it simply that yeast present eats fermentables present until there are no more fermentable present?
Also, if I got an 11g package of yeast and used 3, can the rest be refrigerated or frozen?
Also, if I got an 11g package of yeast and used 3, can the rest be refrigerated or frozen?