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Old 06-16-2012, 03:28 PM   #1
scottsaxman
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Default Yeast questions

I need help understanding yeast choices. I can't really tell from online literature that there should be much difference between champagne and montrachet yeast, but almost everyone seems to use montrachet or an ale yeast in their recipes. Putting aside the ale yeast (due to cost for me, particularly in small batches), what is the deciding factor for cider and hard lemonade brewing?


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Old 06-17-2012, 02:08 AM   #2
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I started with White Labs 775 because it's made for cider. But have since switched to Lavlin 1118 because I read a blind taste test on-line which the 1118 scored highest in taste among commercial yeasts. Wild yeast scored high too.


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Old 06-18-2012, 11:07 AM   #3
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This should help: http://winemaking.jackkeller.net/strains.asp
It's for wine yeasts, but it should help to explain some of the differences between strains.

This should help with ale yeast strains: http://www.austinhomebrew.com/index...._21_77_157_402
Just click on them for more info.

I the words of Jack Keller: "Choose your yeast like you would choose a tool."
Hope this info helps. Regards, GF.
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Old 06-18-2012, 07:50 PM   #4
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That is extremely helpful! Thank you
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