Basically, as the title asks, what difference(s) might one expect in end result if one used a lager yeast for what is billed as an ale recipe?
For example, Sierra Nevada pale ale clone fermented with something like OYL-111/WPL833 bock-type yeast.
For example, Sierra Nevada pale ale clone fermented with something like OYL-111/WPL833 bock-type yeast.
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