The WW advanced recipes PDF lists only Fermentis yeasts.
Have brewers used any of the other dry yeasts such as Danstar and Mangrove Jacks and if so which yeasts and what was your experience
Was the fermentation time the same ie 4 days for Ales and 6 days for Lagers?
Did you use the same temperatures ie 23C for Ales and 15/18C for Lagers?
Did you use the same pressure setting ie 1.5 bar?
Did the cold crash drop most of the yeast out of suspension?
How many clarification phases did you use?
How did the flavour compare to similar beers brewed with Fermentis yeasts
Bumping this one again.
Would also like to know what experiences others have had in using liquid yeast in the WW and if you have which yeasts did you use and how did they perform in the WW with particular emphasis on volume and head space
For example has any one used a highly active yeast such as Wyeast Weipenstephan 3068