How to Make a Better Fermenter

It doesn't take a lot and it actually takes more patience on the brewer's side to not to be too heavy-handed. It also gets some old yeast that tastes east of the tallest of flavors. You want to, you know, get that culture to generate more cells. And I know that home brewing industry, we got pretty good at talking about 150 billion or 100 billion or 200 billion and things like that. But it's also real easy just to talk about millions of cells from NOAA.