John Shaw (220.127.116.11)
|Posted on Friday, December 19, 2003 - 10:03 pm: ||
Some of my favorite brews use a different yeast strain for bottle conditioning. I imagine that some do it because they filter their beer and need the extra yeast for conditioning - at least that's what Boulevard does here in KC. Is there any benefits from using a different strain for bottling. Would it change the flavor significantly. If so, any suggestions on the best way to do this? Just add yeast with priming sugar? Make a starter? Thanks.