I am curious as to how successful fellow brewers have been with brewing styles other than 'California Common' with steam-style yeast.
I wonder how it would perform across a wide range of lager and hybrid styles. Specifically, Pre-Prohibition American Pilsner, Dusseldorf Altbier, Baltic Porter, Marzen and Bockbiers are my beers of interest.
I wonder how it would perform across a wide range of lager and hybrid styles. Specifically, Pre-Prohibition American Pilsner, Dusseldorf Altbier, Baltic Porter, Marzen and Bockbiers are my beers of interest.
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