I’m thinking about trying a dry lager yeast (probably S-189, maybe the 34/70). Is it better to let the yeast pack get up to room temperature like I do with dry ale yeast or to pitch it straight from the fridge?
It’s not going to matter.
I’m thinking about trying a dry lager yeast (probably S-189, maybe the 34/70). Is it better to let the yeast pack get up to room temperature like I do with dry ale yeast or to pitch it straight from the fridge?
It’s not going to matter.
