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Old 05-08-2006, 06:48 PM   #11
Monk
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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.

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Old 05-09-2006, 12:22 AM   #12
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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.
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