I've searched around a bunch and can't seem to find any info on this yeast other than the wyeast description, or someone looking for a substitute for 1203. Has anyone used 1203 before and if so, how was it?
For context, I'm planning on brewing a barleywine which will consist of a lot of maris otter and some remaining d-180 candi syrup I have on hand. Just not sure whether to go english (wyeast 1203 and EKG) or american (wyeast 1272 or wlp644 trois and columbus/cascade)
Thanks for any help!
For context, I'm planning on brewing a barleywine which will consist of a lot of maris otter and some remaining d-180 candi syrup I have on hand. Just not sure whether to go english (wyeast 1203 and EKG) or american (wyeast 1272 or wlp644 trois and columbus/cascade)
Thanks for any help!
