Imperial describes their Tartan Yeast as a "strain that accentuates the malt character of Scottish and other malt forward styles." As someone who likes malt character, I'm curious whether any of y'all have brewed something with Tartan and with something else and can say something smart about whether Tartan really does "accentuates the malt character" of your beers.
Imperial Tartan Yeast
- Thread starter LogicalBrewing
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