Hi - I have some questions regarding fermentis dry yeasts.
What I have available is
04
05
Wb06
T-58
S-33
Abbaye
S-23
W-34/70
Regarding witbier and Bavarian Weiss.
What would be the best for the wit, with lots of Orange flavour? And for a Weiss with strong banana/bubblegum flavour?
Have read so many mixed reviews on wb06, s-33 and T-58 that I don't know what is what.
What are the best temperatures for these yeasts to provide the above flavours, or to compliment the flavour wanted (ie orange).
Any other advice?
What I have available is
04
05
Wb06
T-58
S-33
Abbaye
S-23
W-34/70
Regarding witbier and Bavarian Weiss.
What would be the best for the wit, with lots of Orange flavour? And for a Weiss with strong banana/bubblegum flavour?
Have read so many mixed reviews on wb06, s-33 and T-58 that I don't know what is what.
What are the best temperatures for these yeasts to provide the above flavours, or to compliment the flavour wanted (ie orange).
Any other advice?
