Squelch
Active Member
- Joined
- Mar 10, 2006
- Messages
- 35
- Reaction score
- 30
Hi, there.
I've alreay read all the post but still can't figure out why are they using a wine yeast to make beer. I'm kind of new in the brewing world, so there are some things that escape from me.
Is the crazy mash schedule of CSI intended to produce very fermentable sugars for the wine yeast?
Is that the issue? Or is it that stressed wine yeast can be useful in belgians?
Which yeast are you referring to?