Quick question: I'm finding it tricky getting my wit to drop below 1020. I mashed low, so that isn't the problem.
What is the ideal temp for this yeast? It's sitting at 17-18 degrees at the moment, should I raise this?
Quick question: I'm finding it tricky getting my wit to drop below 1020. I mashed low, so that isn't the problem.
What is the ideal temp for this yeast? It's sitting at 17-18 degrees at the moment, should I raise this?
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