Today is the day. I am finalizing my black ale recipe. The only think I know from sure is I’ll be using lager yeast. From what I am reading on the packet dry lager yeast is more forgiving with temps and brülosophy gave me hope to play around with this yeast
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What yeast? And more forgiving than what?
Cording to some people say dry yeast is more forgiving than then yeast smack packs
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I don't think that's necessarily the case
I always use dry yeast tho I mostly use us 05 last batch I used us 04. I never had any issues using dry yeast since I get all my ingredients and or kits mailed to me I trust dry yeast more. The trick is always good aeration before you pitch the yeast. That or maybe I have just been lucky
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Dry yeast manufacturers say no aeration is needed. My experience bears that out.
I been doing that since I been brewing with mr.beer I’ll try not to with my next batch next month I am going for a hazelnut stout. Since I think you are the one who said Rogue uses extract I got extract. Say use 10% during bottling I may go for little bit more for flavoring again just paying around to see what works and don’t work
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