I have no experience with 1187 but some with 1469.I have just cultured up a slant of this yeast for the first time.I missed it, yeast gathered at the bottom, wort clear.WOW
I have read numerous reports as to stirring every two days(something that would make me never use this yeast)for full attenuation.Is that true,or just at lower temps.Is this yeast only active at a certain temp,if so what temp to brew without constant fiddling?
Thanks
I have read numerous reports as to stirring every two days(something that would make me never use this yeast)for full attenuation.Is that true,or just at lower temps.Is this yeast only active at a certain temp,if so what temp to brew without constant fiddling?
Thanks