I've heard that Belgian yeast gives off more flavor (phenols? esters?) when underpitching as those compounds arise during the growth phase.
Anyone with experience using a single one month old smack pack of WLP 530 for 11 gallons of 1.065 - 1.070 wert mashed at 151F? Or something similar?
Anyone with experience using a single one month old smack pack of WLP 530 for 11 gallons of 1.065 - 1.070 wert mashed at 151F? Or something similar?