Apfelwein Yeast question - Page 2

Weizenheimer · 01-22-2009, 06:43 PM

If you use Notty yeast do you have to worry about blow off issues? Can you still fill the carboy as full as using champagne yeast?

fratermus · 01-23-2009, 03:22 PM

Quote:

Originally Posted by soccerbigt

I was wondering if it would be possible to use a different yeast then the Montract one listed in the recipe..

This thread will fill in some of the blanks about AW yeast experimentation. I am a convert to AW w/3068 weizen yeast. It's fruitier, less brutally dry, but does require a blowoff.