I'll be brewing a simple recipe with 4 different types of yeast to see the exact impact that yeast has on beer. It a batch of carslberg clone that I've done before with wyeast 2042 Danish lager.
I want to have 4 varieties of yeast as different from each other as possible. Can anyone help me select them.
So far I'm thinking a champagne yeast, and ale and a lager (yet to fugue out from where, but I'm thinking one American and the other European/German) but I'm really not sure what the fourth one should be to complete the widest variety possible.
Thanx for any input you can provide
I want to have 4 varieties of yeast as different from each other as possible. Can anyone help me select them.
So far I'm thinking a champagne yeast, and ale and a lager (yet to fugue out from where, but I'm thinking one American and the other European/German) but I'm really not sure what the fourth one should be to complete the widest variety possible.
Thanx for any input you can provide
