Never used this yeast before, usually use liquid, and usually from DuPont origins so am a little dubious about the approach. With DuPont I usually go in high and let it rise. Last batch finished up at 32C.
However, there seems to be very little in the way of optimum temperature information from the manufacturers.
Anyone discovered an optimum temp for it? Anyone discovered a maximum temp limit? Or most importantly what flavour profile differences did you notice at different temperatures?
Thanks in advance.
Jon.
However, there seems to be very little in the way of optimum temperature information from the manufacturers.
Anyone discovered an optimum temp for it? Anyone discovered a maximum temp limit? Or most importantly what flavour profile differences did you notice at different temperatures?
Thanks in advance.
Jon.
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