This yeast is my second brew and this is a new way of pitching the yeast for me.
My questions are why do I need to mix the yeast with 86f-92f if I'am pitching the yeast at around 70 degrees?
Is this what you consider a yeast starter? I'am kind of skeptical of using this because of all the extra work involved.
Could someone shed some light.
My questions are why do I need to mix the yeast with 86f-92f if I'am pitching the yeast at around 70 degrees?
Is this what you consider a yeast starter? I'am kind of skeptical of using this because of all the extra work involved.
Could someone shed some light.