The dry yeast suggested for this beer is Windsor yeast. Back when I started brewing I wasn’t to good at keeping notes. I remember using Windsor and Nottinghams yeast and there was was somthing about one of them I didn’t care for. I can’t find any notes from when I used them. So I have a question for all of you good people. What do you think about using S-04 yeast for Emma’s ale? I’m slowly getting back in to brewing since my illness and moving and I haven’t got things set up for making starters yet. I’m wanting to get a area setup where I can leave my stir plate setup along with the equiptment. That is why I’m going with dry yeast. I have been wanting to brew some darker beers and since I’m a cancer survivor I try to do things to help find the cure for the horrible disease. I would appreciate your help.
Cheers
jazzman