hollywoodbrew
Well-Known Member
I'm considering a roggenbier using some WLP 380 yeast I have. Please chime in if you know of any commercial roggenbier examples that use a Bavarian hefeweizen yeast like this.
This is a smelly yeast, the banana gets on your face and it doesn't go away for hours. I'd like to give this yeast another try, this time in a roggenbier. I think I'll over-pitch into a cold wort to minimize the ethyl acetate.
This is a smelly yeast, the banana gets on your face and it doesn't go away for hours. I'd like to give this yeast another try, this time in a roggenbier. I think I'll over-pitch into a cold wort to minimize the ethyl acetate.