terrapinj
Well-Known Member
Any carryover ester issues to be concerned about if pitching onto a yeast cake of notty that came from a batch that started fermentation close to 70°?
Will there be residual esters or can i expect more esters than usual or will the esters only result if I ferment the new batch at warmer temps?
Will there be residual esters or can i expect more esters than usual or will the esters only result if I ferment the new batch at warmer temps?