SCbrewbeard
Member
I am looking to try and create a traditional Sahti (a Finnish beer predominantly with a juniper taste and with little to no hops) and was wondering if anyone knew the drawbacks or benefits of a baker's yeast over a beer yeast. The traditional Sahti is brewed with just your basic baker's yeast, but I have been seeing some posts that people think baker's yeast is not legit for any kind of brewing.
I have also read that not a lot of people care for a Sahti, which is another challenge I am trying to uptake, but I was just looking for some recommendations on yeast. If I didn't go with a baker's, what would you suggest?
I have also read that not a lot of people care for a Sahti, which is another challenge I am trying to uptake, but I was just looking for some recommendations on yeast. If I didn't go with a baker's, what would you suggest?