The new, bigger starters seem to be working much better recently. Our attenuation is improving to within two points of the predicted levels, and everything has had promising consistency and results.
One thing I’m interested to see is when we harvest and use our yeast slurries from previous batches, if the huge increase in yeast cell numbers will aid in dropping the attenuation a bit more.
With the weather and the temperatures fluctuating so much, we’ve had a little trouble in keeping the room at the same temp, but once we insulate it should help.


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