Should I do a started or not ?
I'm doing a typical pale cream ale, (OG 1052) and I'm questionning my self if I should do a starter for my yeast or not.
This is a Safale US - 05 dry yeast.
And If I should, do you think it a problem to use withe sugar to start the yeast, I only have this !
Primary : Hot Chile Pepper Cream Ale
Bottle: Pepper Stout, Maple Amber, White Wheat, Brown Ale, Strong Scotch Ale
Projets:Full Grain Pepper Stout, IPA