I'm in the process of culturing yeast from Cooper's sparkling and cooper's Pale ale.
Does anyone here know if they use the same yeast for conditioning as they do for the primary ferment? I've heard differnt opinions from different people so I thought I'd ask some of the gurus here.
Cheers
Timmy.
Does anyone here know if they use the same yeast for conditioning as they do for the primary ferment? I've heard differnt opinions from different people so I thought I'd ask some of the gurus here.
Cheers
Timmy.