DrJez
Well-Known Member
- Joined
- 11/2/16
- Messages
- 79
- Reaction score
- 8
WLP300 tastes like dry Belgian T-58 to me. Am I missing something? Looking to brew a tripel this weekend and considering pitching the 300 on hand. From memory 58 is a higher attenuating yeast and apparently more 'peppery' but I'm not certain the difference is noticeable after a few weeks on tap once settled, what say you?