I have been trying to use the search but the search is not too good here.
Basically, I want to know what is Yeast strain. And besides not enough yeast for the pitch, what else can cause this. And what is this exactly?
And if I did not use enough yeast on my initial pitch 48 hours ago, what would happen if I added another packet of yeast? o.g. was 1.082 and pitched only one packet of wyeast oktoberfest lager yeast for my doppelbock.
Where can I find some info about yeast dealing with what happens at diff temps, in depth life cycle info and all sorts of things? I guess I am asking for a good book or something to really increase my yeast knowledge.
Basically, I want to know what is Yeast strain. And besides not enough yeast for the pitch, what else can cause this. And what is this exactly?
And if I did not use enough yeast on my initial pitch 48 hours ago, what would happen if I added another packet of yeast? o.g. was 1.082 and pitched only one packet of wyeast oktoberfest lager yeast for my doppelbock.
Where can I find some info about yeast dealing with what happens at diff temps, in depth life cycle info and all sorts of things? I guess I am asking for a good book or something to really increase my yeast knowledge.