Wondering if anyone has brewed this recipe with both the recommended dry yeast (Windsor) and the liquid version (Northwest Ale or Pacific Ale) in separate batches to compare what the difference in yeast makes. Seems like dry vs. liquid would yield two pretty different beers…at least in FG/attenuation. Anyone’s welcome to chime in on their own experiences with other dry yeasts for this recipe. From reading about others’ experience with Windsor, this brown ale would be pretty sweet if using Windsor.
