Exactly. To take one example, a lot of traditional recipes include sugar. Glad this thread is here though as I now know to take appropriate steps if I use the yeast.
So people saying that the BYO recipe is wrong.. do we have a best approximation somewhere in this thread? I've gone back pretty far but can't really seem to see much of a methodical approach..
I would help, but I'm never going to get this beer in Scotland ;)
I bought some jasmine flowers on a whim at the Chinese supermarket the other week and have been looking for uses for them.. I think I've found one!
Looking to brew this at the weekend, although I'm probably going to use Admiral as the main hop - I have a bundle.
Had a look on the Milk The Funk group and they seemed to think it was Brux, Brett C and Trois.
Got a bottle of this sitting around now and think I'll step up the dregs too.
I've used this yeast a couple of times now for Quad and a Wit.
As others have said this yeast attenuates like a monster . My quad went from 1.074 to 1.001 (mashed at 151f/66c) and the wit (mashed at 156f/69c ) from 1.049 down to 1.005. I've had no troubles with stalling and I ferment it...