I am really concerned over yeast. I feel their is a big difference between these two yeast and many people just say "Oh just use this _____" I cant stand that kind of information. I have no idea where the info comes from so I cant validate its authenticity.
So, I would love to hear. What differences you have found between these two yeast and why? How do they perform? How do they affect taste? And so on? Do you find most of your information from brewers or science articles? I am fine with both.
Originally Posted by jpc
Doesn't blowing on it when its soft cause it to get hard? It's been a while, but I think that's how it used to work...
Reason: speleing :)