Has anyone affected the profile of a brew with using to little or too much yeast for the style? I ask because i basically always use about a 2000ml flask for starters and don't notice much... I am doing 5gal. Batches at a time.. I read peoples post on that use different size starters and was wondering why? I assumed it was because of the attenuation of the strain and the gravity... Not to under/over stress the yeast.. But got to thinking maybe it affects the overall flavor profile?? Dunno? Thought id get some opinions.
Adding mire yeast?
- Thread starter Dr1nkBeer
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