I have only brewed with liquid yeast and in the quest for cutting some of the cost down for my brew I was wondering about using dry yeast instead of liquid.
I was wondering if someone could give me some good advice on this subject. The next recipe that I want to brew is a brown ale that calls...
I made a yeast starter yesterday, for the first time and this weekend I was planning on making two 5 gallon batches of IPA.
When do I know that my starter is ready? It has been bubbling all night. Then secondly can I split this one starter in to two five gallon batches of brew.
Thanks...
