I have to agree with Oblivious on champagne yeast. It has it's place as a bottling yeast for high gravity beers but it adds bugger all to the flavour profile of a beer and it's inability to ferment maltotriose makes it a poor choice as a primary strain for a beer.
"Bugno":28qm7pqw wrote: What would explain the fact that the 4 bottles I have are completely cloudy, compared to what they should be like, crystal clear.[/quote:28qm7pqw]
I suspect they have have been change over bottling of the wheat to the Amarillo ale and some got missed labeled?
