rimfire
Member
Made a standard yeast starter (per white labs) with california ale yeast for a 1.056 OG amber. Since using starters I have been getting persistent yeast bite even after 3 weeks in the refrigerated corny. I did a 2 week primary, 2 week secondary, and then force carbed for 2 weeks before tasting. Is this due to overpitching? My FG is a bit lower lower with the starter by maybe .002. That is good but not worth the yeasty taste. Any ideas?