Nick JD
Blah Blah Blah
- Joined
- 4/11/08
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Has anyone done a side-by-side comparison of 3638 with 3068? Im interested in the differences.
I find 3068 more banana and more tart - actually, more "hefe", with 3638 being a bit mellower overall.
3068 is a handful during fermentation but I like it slightly better.
3638 also seems not to last as long. After a couple of weeks in the bottle the beer is very different to fresh, whereas 3068 seems to hold the esters and phenolics better.
I don't get a hell of a lot of phenolics with either, but I tend to stress the yeast.
3068 is often sulphury - way more than 3638. It almost always passes though.