How much difference does different yeast strains really make? Is it perceptible like what kind of apples you used or is it delicate nuances when doing a blind tasting?
How much difference does different yeast strains really make? Is it perceptible like what kind of apples you used or is it delicate nuances when doing a blind tasting?
Same—my local micro brewery does a night once a month where they demo things about brewing. One month they made 6 ales with identical ingredients apart from a different strain of yeast for each. 6 very different drinks.