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?
Brewery owner I know swears that yeast is the most important thing. Idk. I’ve not tested it, but it’s his livelihood.