So Much Yeast, So Little Time

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pr1me

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Hi guys, i've got a question... I've noticed in many different forums the discussions on types of yeasts for different beers and even liquid yeasts, I am wondering if there is a table or a system that recommend different yeasts for different brews? What is the difference between the yeasts and how should they be treated? What are the advantages of some yeasts over others in certain brews? Do ciders require different types of yeast due to wood alcohol?

OK so its more then one question, but they are all loosely related :D

Cheers!
 
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