Anyone have any data points on how their beers turned out using 34/70 at 68F or so?
My Whitbread starter did not start up, so I opted to use my backup dry yeasts. Ended up, though, only having 34/70 in the bin. What, the heck, I pitched it.
Was wondering if anyone else has fermented with it at higher temps and what I should expect. It has shot off a ton of sulfur so far. Not getting much fruitiness yet (day 3) but the sulfur could be masking it.