onecolumbyte
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I've been homebrewing for about a year now. Mostly extract (LME) with steeping specialty grains and just recently stepped up to partial mash. I've used the yeasts above (Nottingham, Windsor, and Doric) because that's what my LHBS carries but I don't really know much about any of them. So what are your expierences with these. Which styles should I use each in? What is Doric anyways. I hear alot about the other two but never about Doric.
So what do you all think?
So what do you all think?