Gustatorian
Well-Known Member
- Joined
- Apr 1, 2015
- Messages
- 638
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Gonna stop using Wyeast 1450. Takes forever for the yeast to ferment and I rarely hit the FG that beersmith calculates. Can anyone recommend a yeast they use for porters/stouts that have a similar flavor/aroma profile as 1450 but has more predictable results?