Anybody else notice that this yeast is a low foamer?
I cultured some up and have a batch of DT fermenting right now and I can see the surface of the beer except for a few patches of krausen. It's almost like a wine yeast.
Maybe I cultured up something wild but I don't think so, the fermentation is very active and as part of the culturing I made a low gravity ale with it and it tastes good.
Or maybe it's because the recipe is 15% sugar and I mashed the sh1t out of it.