I have never used Muntons dry yeast but I might have to as a back-up this weekend. Anyone ever use it and have any thoughts. I also have some windsor yeast.
I'm making an all Amarillo IPA and I'm hoping to use Wyeast American Ale II but I forgot to smack the activator pack so I just pitched the liquid to a starter without the nutrient and it didn't seem like much (I'm used to the white labs vials).
Ah well, RDWHAHB.
And now we go AG!
On Tap: Nadda
Planning: Extra Special Bitter