Hello Guys!
We did some NBB-B testing for common spoiling bacteria in a dried sample of a famous yeast and the results were positive!
I have read that there are some tiny amounts of wild yeasts according to the manufacturer specifications.
My question is..
Is this something common in the brewing industry?
Should I use this yeast?
We did some NBB-B testing for common spoiling bacteria in a dried sample of a famous yeast and the results were positive!
I have read that there are some tiny amounts of wild yeasts according to the manufacturer specifications.
My question is..
Is this something common in the brewing industry?
Should I use this yeast?
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