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Monk · 05-08-2006, 06:48 PM

I was told that a more flavorful yeast ought to be used for a bitter. I've used the english ale yeast from white labs in the past...is there something similar in dry form? I've looked at the windsor and I think I might use that one. Thanks for the help, guys.

PFlint · 05-09-2006, 12:22 AM

Quote:

Originally Posted by Monk

I was told that a more flavorful yeast ought to be used for a bitter. I've used the english ale yeast from white labs in the past...is there something similar in dry form? I've looked at the windsor and I think I might use that one. Thanks for the help, guys.

I think windsor or Safale-04 would be going in the right direction.