jaymack
Well-Known Member
So, I'm wondering (due to the fact I've had a couple of spolied brews) does Yeast play any part in actually protecting and fighting against any possible infections that could be picked up in the Primary, or Secondary for that matter?
If the Yeast is old, or under used, could that make the brew more succeptible? Or does Yeast activity play no part in an infected batch?
Just curious.
J
If the Yeast is old, or under used, could that make the brew more succeptible? Or does Yeast activity play no part in an infected batch?
Just curious.
J