Hi guys.
This is some interesting work so thanks for sharing. I do have one question though. You say you have to wait extra time for the yeast to become active. Has anyone tried a control test where there control wort is exposed to the same environment as the wort with freshly thawed pitched...
Hi guys.
This is some interesting work so thanks for sharing. I do have one question though. You say you have to wait extra time for the yeast to become active. Has anyone tried a control test where there control wort is exposed to the same environment as the wort with freshly thawed pitched...