Hi all, just a question
Doing extract brews if I was to use extra dextrose- dry or extract malt what would an extra sachet of yeast do?
Harder fermentation?
Better fermentation?
Lower FG?
Or other?
Fermenting with premium yeasts so that I can ferment at a lower temp, using a fridge at 16-18 degrees..
Also any tips on dialing in tastes and heads and head retention would be appreciated
Cheers
Doing extract brews if I was to use extra dextrose- dry or extract malt what would an extra sachet of yeast do?
Harder fermentation?
Better fermentation?
Lower FG?
Or other?
Fermenting with premium yeasts so that I can ferment at a lower temp, using a fridge at 16-18 degrees..
Also any tips on dialing in tastes and heads and head retention would be appreciated
Cheers
