What’s your experience with this yeast?
I want a Belgian DRY yeast with high attenuation (but not more than 90%), strong flavor and high alcohol tolerance, and I want using it for Dubbel, tripel and quadrupel. Have you ever used this yeast? What’s its flavor?
I want a Belgian DRY yeast with high attenuation (but not more than 90%), strong flavor and high alcohol tolerance, and I want using it for Dubbel, tripel and quadrupel. Have you ever used this yeast? What’s its flavor?