SexPanther13
Well-Known Member
So I'm going to do a strong Belgian Ale, and I am going to use Wyeast 1388 Belgian Strong Ale. This says it has a low flocculation. All of the other yeasts I've used were high flocculation.
First of all can someone clarify what flocculation even is, because I have a general idea but I feel something is escaping me.
Secondly, what kind of precautions/preparations should I take to make sure this yeast does its duty?
I apologize ahead of time for being an idiot.
First of all can someone clarify what flocculation even is, because I have a general idea but I feel something is escaping me.
Secondly, what kind of precautions/preparations should I take to make sure this yeast does its duty?
I apologize ahead of time for being an idiot.