FrancoisDupont
New Member
- Joined
- Apr 26, 2019
- Messages
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hello people.
i have brewed everything in the past from ginger beer to wild picked flowers, always with bread yeast and never a failure. (except on time i did a tropic molasses brew that tasted like cancer)
i recently bought some Lavin 1118 to step into the next level and planning to brew some Spruce "beer" in the next week. i was wondering will 1118 be as forgiving as my past bread yeast? i never had a problem with acidity from wild fruit like https://en.wikipedia.org/wiki/Sambucus Elderberry in the past that contain alkaloiid.
i am not looking for high alcohol only about 5%, as i like to drink without being poisoned.
i have brewed everything in the past from ginger beer to wild picked flowers, always with bread yeast and never a failure. (except on time i did a tropic molasses brew that tasted like cancer)
i recently bought some Lavin 1118 to step into the next level and planning to brew some Spruce "beer" in the next week. i was wondering will 1118 be as forgiving as my past bread yeast? i never had a problem with acidity from wild fruit like https://en.wikipedia.org/wiki/Sambucus Elderberry in the past that contain alkaloiid.
i am not looking for high alcohol only about 5%, as i like to drink without being poisoned.