Wobblyboot wrote:If ur a bourbon man then I'd go the American whiskey yeast. Ibrew close to u and sell it in 500g packs :handgestures-thumbupleft: I'm not rum drinker but used it for rum as well and mates said it's awesome :dance:
bluc wrote:No safspirits. Pretty sure they make the rum yeast also.
Wobblyboot wrote:Don't insult me :angry-banghead: I don't think any1 on this forum will point u to a turbo :scared-eek: I buy from them too
bluc wrote:I tried it and cant really pick the difference. I stick with bakers for most stuff. Will revisit it when i start all grain..
copperhead road wrote:bluc wrote:I tried it and cant really pick the difference. I stick with bakers for most stuff. Will revisit it when i start all grain..
If you could not taste the difference I will use bakers yeast but I will order some of the other and experiment also.
Thanks bro :handgestures-thumbupleft:
bluc wrote:I reakon you will get a more repeatable product by controlling fermenter temp than anything else at our level. Once you pin that down start playing with yeast strains..
copperhead road wrote:Wobblyboot wrote:If ur a bourbon man then I'd go the American whiskey yeast. Ibrew close to u and sell it in 500g packs :handgestures-thumbupleft: I'm not rum drinker but used it for rum as well and mates said it's awesome :dance:
That's not a turbo yeast is it?
I don't want to use turbo yeast
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