21 Apr
2003
21 Apr
'03
12:51 p.m.
"Brewers make the wort; yeast makes the beer"
I've never tried 1728 for an irish red - how much smoky character can you
tolerate? It might be an interesting combination.
I have used 1028 and 1084 - both work well
what about 1968? or 1275? Or even 1056?
good luck
Jonathan
----------
From: Steve Fletty[SMTP:fletty@umn.edu]
Sent: Friday, April 18, 2003 11:34 AM
To: mba(a)thebarn.com
Subject: Wyeast 1728
Do you think Wyeast 1728 would be OK for an Irish red? Or should I stick
with 1084?