I just started going through this thread. I know this post was about a year ago but wanted to know if you rember how much of each yeast you used plus fermentation schedule
Wondering if you ever found a solution to your problem. I have the same issue. I'm doing everything I can think of to limit the o2 from coming in contact with my beer
Ok i get it .I just hope they read this forum and see that we weren't doing it to hurt or do harm to anyone's business. Although the action they took may have
Ok i get it .I just hope they read this forum and see that we weren't doing it to hurt or do harm to anyone's business. Although the action they took may have