How do you go about deciding what yeast to use when you are designing a recipe? Are you all just that darn good that you know what yeast will impart what flavor? Do you choose it according to what BJCPs decide is fitting of the style? I really don't know where to start...
Before you ask I don't have a recipe in the planning ATM I'm just looking for information.
Before you ask I don't have a recipe in the planning ATM I'm just looking for information.