I use only dry yeast and always pitch it to fermenter. Sometimes first hydrate it.
And my beers ferments in uncontrolled, mostly warmed condition.
What do you think would help to make a yeast starter with a little DME one day earlier and thus achieve overpitch in order to reduce esters?
And my beers ferments in uncontrolled, mostly warmed condition.
What do you think would help to make a yeast starter with a little DME one day earlier and thus achieve overpitch in order to reduce esters?