I planning to use go ferm protect evolution (typically used for dry yeast re-hydration) in a yeast starter/propagation. Just thinking that the go ferm would be designed more for quicker absorption and assimilation into the recently dormant yeast cells vs. say fermaid o.
The yeast that I plan on using are several kveik strains and they are on about 2nd-4th generations pitches. I am pitching them into meads and also some hard seltzer recipes which will be somewhat harsh/nutrient deficient environments. This is also why I was thinking to use the go ferm for the sterols, and the micronutrients. I prefer to wake my yeast up out of the fridge (slowly warm for couple hours then put on stir plate with food source and nutrients) and pitch within 2-18 hours, another reason to try go ferm vs fermaid o.
I do plan on using fermaid o with tosna protocol after pitch also. Any thoughts or comments would be greatly appreciated, thanks.
The yeast that I plan on using are several kveik strains and they are on about 2nd-4th generations pitches. I am pitching them into meads and also some hard seltzer recipes which will be somewhat harsh/nutrient deficient environments. This is also why I was thinking to use the go ferm for the sterols, and the micronutrients. I prefer to wake my yeast up out of the fridge (slowly warm for couple hours then put on stir plate with food source and nutrients) and pitch within 2-18 hours, another reason to try go ferm vs fermaid o.
I do plan on using fermaid o with tosna protocol after pitch also. Any thoughts or comments would be greatly appreciated, thanks.
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