Our brewpub has switched from Wyeast 1272 to Fermentis S-04 for ease of handling. The flavors and characteristics are very good for us. It flocculates very well with minimal aging, and the flavor is mild and works well into our recipes. The convenience of dried yeast is great. We use this for our Stout, Brown, IPA, Irish Red, Blonde, and a range of specialties including a few American-style wheat beers flavored with fruit.
Has anyone else switched to this yeast?
Has anyone else switched to this yeast?
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