Hi guys. I need a little help with choosing my yeast and how to ferment with it. My next brew is gonna be a kettle soured farmhouse ale. My goal is to to have minimal bubbleum to it (I can handle a little banana, but wouldn't mind keeping that to a minimum as well). I like all the other flavors in farmhouse ales/saison - just not the bubblegum. Thoughts?
Cabo
Cabo
