I want to make a great traditional German heffe - Paulaner clone.
Yeast is the only thing I am not decided on. Wyeast 3056 is recommended in the book, but I think my temps will be wrong. Should I do WLP380 instead?
Temps in my apartment are around 74F and garage fluctuates between 60 and 64 lately.
Yeast is the only thing I am not decided on. Wyeast 3056 is recommended in the book, but I think my temps will be wrong. Should I do WLP380 instead?
Temps in my apartment are around 74F and garage fluctuates between 60 and 64 lately.