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Old 06-21-2013, 05:07 PM   #1
FarFromBilly
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Default how much does the type of yeast affect the overall flavor of the soda

I started brewing soda. I was wondering if there is any noticable flavor differences with bottle conditioning with different yeasts? Any suggestions on what yeasts yeild a less noticable "yeastie" taste. Or would reducing the amount of water per batch going to be enough to enhance the overall flavor of the soda to counteract any noticable "yeastieness"?
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Old 06-24-2013, 01:09 PM   #2
MrFoodScientist
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Champagne yeasts are generally recommended. I've used Red Star pasteur champagne, and there is still a yeasty taste to it, but less noticible than bread yeast. I've also had success with Red Star Premier Cuvee with recipes that are prone to H2S (rotten egg) smells.

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