I was wondering about this too... I was thinking EC-118 for top fermenting, and Dutch lager wyeast... in an australian lager because i want the champagne like taste in the lager because i have tasted an australian lager with a champagne like note to it... Does anybody have any thoughts?... If i cant i was thinking of just useing the EC-118 but i dont think you can lager with it because i dont think it works so well at temps below 55F... Does anyone have anything to say about useing the dutch lager yeast alone would give the desiered flavor?
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