Subject: Wyeast types
Date: 1992-07-09 18:47:11 GMT
When supply shopping recently, I bought a couple of pouches each of
Wyeast American Ale and Wyeast Irish Ale. I know the American is the
SNPA yeast, so I'm planning to use it for some pale ales. The guy at
the store recommended the Irish for porters and stouts. Was he correct?
What's the difference between the American and the Irish, and what would
the net recommend for a porter? I plan to use a recipe from Foster's book
on porter. In general, I'd just like to hear some comments about the
Irish Ale yeast (and maybe win a MALTMILL by posting this :-)).
Richard Stern (who's shamelessly posting lot's of questions in hopes of
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