Logan_01
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- Joined
- 3/6/14
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I'm wondering if it would be a good idea to use bakers yeast, added to the boil, as a nutrient for the beer yeast during fermentation?
I have an old can of bakers yeast in the fridge from when I was baking bread awhile ago. Im planning my first ag larger and wonder if I should add some to the boil to help during fermentation.
Anyway what do you think? How much would I need for a 55L batch?
I have an old can of bakers yeast in the fridge from when I was baking bread awhile ago. Im planning my first ag larger and wonder if I should add some to the boil to help during fermentation.
Anyway what do you think? How much would I need for a 55L batch?