How do you know what a good YAN level is? Are you always shooting for a certain YAN level when fermenting or is it based upon the yeast used?
How does that vary during fermentation and SNA? Once again, are you aiming for a specific YAN level during SNA? I use mostly D47 and 71B in straight traditionals if that helps.
Thanks!
DG
How does that vary during fermentation and SNA? Once again, are you aiming for a specific YAN level during SNA? I use mostly D47 and 71B in straight traditionals if that helps.
Thanks!
DG