Upthewazzu
Well-Known Member
I plan on using this yeast to make a pilsner-like ale (will be using 95% pilsner malt and 100% Saaz hops). Anyone have experience with this "special" yeast fermenting at around 55°-56°? I'm curious what off-flavors it might produce that low, even though it is within range. I will be making a starter (my first ever), but I don't think it will be exactly what I need per the yeast calculator (better than nothing I suppose).