I am looking to try and create a traditional Sahti (a Finnish beer predominantly with a juniper taste and with little to no hops) and was wondering if anyone knew the drawbacks or benefits of a baker's yeast over a beer yeast. The traditional Sahti is brewed with just your basic baker's yeast...
Has anyone out there taken any of the online courses at Siebel Institute out of Chicago. I was thinking about enrolling for their Concise Course for Brewing Technology, but just curious if I could find some feedback.
Cheers
