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?