In looking at KingBrianI's SNCA clone notes, it has me wondering:
What specific results are to be expected by pitching yeast low and bringing up to ferment temp, as opposed to pitching and maintaining at ferment temp? Specificially, in this case SN brewers notes that 1056 is to be pitched at 62F and brought/held at 68F.
Is it as simple as lower phenolics compunds?
What specific results are to be expected by pitching yeast low and bringing up to ferment temp, as opposed to pitching and maintaining at ferment temp? Specificially, in this case SN brewers notes that 1056 is to be pitched at 62F and brought/held at 68F.
Is it as simple as lower phenolics compunds?
