Kristoffer84
Active Member
Hej guys,
going to brew a malty recipe so low on ibu and much special malt. What would you consider for yeast the Lallemand Windsor or London?
I read that both yeast are simular only that Windsor is more fruity and low on apparent attenuation. Is that correct so far?
Which yeast gives the mal a bigger chance without overlaying it? And what fermentation temperature i should go to accive that.
Last thing: Are both yeast realiable without making any trouble to me? Read stuff about s33 stoping ferment and then go again ans so on...
going to brew a malty recipe so low on ibu and much special malt. What would you consider for yeast the Lallemand Windsor or London?
I read that both yeast are simular only that Windsor is more fruity and low on apparent attenuation. Is that correct so far?
Which yeast gives the mal a bigger chance without overlaying it? And what fermentation temperature i should go to accive that.
Last thing: Are both yeast realiable without making any trouble to me? Read stuff about s33 stoping ferment and then go again ans so on...