Ciquetto, what I'm saying is that depending on where you are in your fermentation, you will have a greater or lesser krausen to draw from. And there is also the issue that if you pick too early or too late, you might be selecting for early flocc'ers or over-attenuative yeast.
the first crop (12-24h) in the most attenuative?
No, the yeast that hangs out and continues to party - you know the type, they never leave - those are typically the most attenuative.
ok, if I want to select the most attenuating yeast I must first discard the first crop.
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