How much yeast to use?
What type of Yeast to use?
I understand it all comes down to what you're trying to achieve but I understand it's important and don't want to get it wrong again.
I've been doing some research and I'm looking for a Yeast that's tolerant in cooler conditions as I simply don't have the heating available to maintain a higher temp and my location isn't at all conducive to warmer weather. Some of the yeasts I've found are:
- - Still Spirits Power 23 Turbo Yeast
- Still Spirits Triple Distilled Turbo Yeast
- Still Spirits Classic Turbo Yeast
These all look like standard commerical yeasts that are popular. I'd like to know if anyone has had experience with using these yeasts in Cooler temps or if anyone can recommend other "underground/uncommon" yeasts that operate in a cooler environments.
Your help is appreciated.