Hi there,
The Blonde, is using about a 1.5 litre starter, which probably isnt enough, but it was fully fermented,
It is an extract beer, as I was basically using it to grow the yeast and didnt have time to do a mash.
Regarding the recipe, the bottle as you will see states it uses munich malt, which I thought might have been responsible for the sweetness
Did you think that the zeelander brewer who mentioned the Guinness yeast was stating it as a fact or a suggestion?
(Its hard to gauge a post's intonation in a unknown language.)