I was initially confused by the yeast starter size that was recommended for a belgian wit recipe I was working on. I finally figured out what was happening is it was using the larger "hybrid" cell count because it is a wheat yeast. Is this an error or is it truly what is recommended for wit beer yeast? I've always treated wit yeast like any other ale yeast.
Liking the new features btw, keep up the good work.
Liking the new features btw, keep up the good work.