samiclause clone

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pp270

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I am brewing the samiclause clone today from the receipe in clonebrews. The question I have is what yeast do I use for the champain yeast? The receipe calls for Wyeast munich larger for the initial ferment and then a champain yeast for the final ferment, but doesn't specify what yeast to use.

Any suggestions?
 
I think any champagne yeast will do perfectly fine. They are all used to make champagne, for Chrissakes. Not like there's any crappy ones.

Besides, the champagne yeast is there to finish off the beer, as most beer yeasts aren't really strong enough to do the job. But it isn't there to add significant flavor or aroma. That comes from the primary yeast.

Use what is most convenient for you to find/store/pitch.
 
Anyone else have an opinion on type of champaign yeast to use?
 

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