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Old 05-18-2011, 06:54 PM   #1
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Default S. pastorianus versus S. uvarum (lager yeast)

Anybody have any experience with S. uvarum? How does it compare to S. pastorianus, both in final product taste and fermentation requirements? I realize they are both bottom fermenting yeast other than that I have not been able to find too much on S. uvarum.

I saw that S. uvarum has an increased glycerol production, which leads to an increased mouthfeel, that it is used in the production of some wines, and Czechvar supposedly uses it.

I have brewed quite a few lagers but none using the S. uvarum strain, always S. patorianus (aka S. carlsbergensis).

For those of you that have used S. uvarum, where did you purchase it?

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