I am sure that this has been done many times by many people. Where might I find an exhaustive comparision of yeast types, mfgrs, with Ferm Temps, Attenuation, etc.
This is a pretty good chart I've referenced:I am sure that this has been done many times by many people. Where might I find an exhaustive comparision of yeast types, mfgrs, with Ferm Temps, Attenuation, etc.