I've tried to search for a simple answer to this but couldn't find it.
I just want to know, in novice terms, what the differences are in terms of speed of fermantation, affect on taste etc of various yeasts:
S-04
Champagne
Lager
etc etc.. I thought yeast was yeast, a sort of living organism :wha: . You chuck it in an FV & leave it.
(PS: I've seen how different champagne yeast looks compared to S-04 once fermented, why?) :?
I just want to know, in novice terms, what the differences are in terms of speed of fermantation, affect on taste etc of various yeasts:
S-04
Champagne
Lager
etc etc.. I thought yeast was yeast, a sort of living organism :wha: . You chuck it in an FV & leave it.
(PS: I've seen how different champagne yeast looks compared to S-04 once fermented, why?) :?
