Do I need 2 yeast packets for a GF/Sorghum extract recipe?
I have a super simple GF IPA recipe that turns out great. But the recipe calls for 2 packets of Danstar Nottingham yeast. That seems like a waste of yeast.
I've made it a couple of times and the casen doesn't blow up at all, but I get steady activity for a good 10 days.
Is there something about using sorghum extract that would require the extra yeast maybe?
I have a super simple GF IPA recipe that turns out great. But the recipe calls for 2 packets of Danstar Nottingham yeast. That seems like a waste of yeast.
I've made it a couple of times and the casen doesn't blow up at all, but I get steady activity for a good 10 days.
Is there something about using sorghum extract that would require the extra yeast maybe?
