christyle
Well-Known Member
x3 on above, but I've been using the same amber dme for all my beers, and not decanting. I'm going to start decanting before pitching now to see if it helps with the flavor.
As far as the smell goes, I would assume that an increase in activity means more co2 coming out of the fermentor, which means more aroma coming out of the fermentor.
As far as the smell goes, I would assume that an increase in activity means more co2 coming out of the fermentor, which means more aroma coming out of the fermentor.
