|Posted on Friday, December 19, 2003 - 05:01 pm: ||
I had planned to brew an Old Peculier clone this weekend, but Denny took the wind out of my sail when he told us the Munton's yeast is different than Munton's Gold yeast. When I googled this subject, I came across this website:
I am scratching my head over this statement:
"For recipes demanding the use of sugar our Standard Yeast is ideal. If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast as this yeast will struggle to ferment some of the more complex sugars in all malt recipes."
Has anyone ever heard of such a thing? A yeast that can't handle all-malt wort? I was going to brew a bitter with it this weekend since I have two packages I want to use up, but I'm starting to think about just chucking them. Anyone ever use this yeast before?
Brandon Dachel (184.108.40.206)
|Posted on Friday, December 19, 2003 - 05:33 pm: ||
I wonder if this isn't just a different way of saying that the yeast isn't very attenuative.
Denny Conn (220.127.116.11)
|Posted on Friday, December 19, 2003 - 05:45 pm: ||
That would be my guess also.
|Posted on Friday, December 19, 2003 - 06:40 pm: ||
Sounds like a good guess. Maybe I'll make a 1.035-1.040 mild with it instead. Thanks.