Is there any evidence to support this theory?
If you run a fermentation at a cooler temperature (say 20° C) it will take longer to ferment out than the same fermentation run at 30° C.
With RC 212 (or any yeast) does a prolonged cooler fermentation require more nutrient, whereas a faster shorter one does not.
To explore this further, do people who have had nutrient issues know the temperature and the duration of the ferment?
If you run a fermentation at a cooler temperature (say 20° C) it will take longer to ferment out than the same fermentation run at 30° C.
With RC 212 (or any yeast) does a prolonged cooler fermentation require more nutrient, whereas a faster shorter one does not.
To explore this further, do people who have had nutrient issues know the temperature and the duration of the ferment?
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