Experimenting with a Brett beer and after buying the yeast I'm noticing there is very little cake in te bottom (the same for all the vials). Is this something I should make a starter on or am I better off stressing the yeast when I pitch?
Experimenting with a Brett beer and after buying the yeast I'm noticing there is very little cake in te bottom (the same for all the vials). Is this something I should make a starter on or am I better off stressing the yeast when I pitch?
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