Just cubed my first attempt at a big Belgian , and am wondering what would be the best approach when some fermenter space is freed up. I've heard you need a robust yeast to get the job done on these big beers, so should I culture up one packet of T58 into , say, a 2L starter, or just rehydrate 2 packets and hurl that in?
Any advice on the matter is appreciated.
Regards
Any advice on the matter is appreciated.
Regards