Has anyone used inland island yeast yet? I brewed a Belgian Dubbel almost two weeks ago and I'm only about 50% attenuated and fermentation is inactive.
I was told I could pitch this yeast without a starter and it would do fine, should've used a starter. I used the Belgian monk yeast. I'm wondering if I should just pitch again and hope it cleans it up to FG??
I was told I could pitch this yeast without a starter and it would do fine, should've used a starter. I used the Belgian monk yeast. I'm wondering if I should just pitch again and hope it cleans it up to FG??
