I was given a Wherry kit for Xmas, but the yeast sachet was missing. Patsy at Munton's quickly sent me several replacement yeasts packets so thought I'd try a Munton's premium yeast in a AG stout.
I like my stouts dry so usually go for a 64c mash, with a Wherry though I remember them being quite sweet :hmm:
Anyone have any thoughts, stick to s04, notty or just mash at 66c and use the Munton's yeast?
I like my stouts dry so usually go for a 64c mash, with a Wherry though I remember them being quite sweet :hmm:
Anyone have any thoughts, stick to s04, notty or just mash at 66c and use the Munton's yeast?