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Preferred Yeast


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What is your preferred yeast for fermentation? Specifically, what yeast characteristics (dry versus liquid, etc.) are preferred for fermenting whiskey? We have tried some liquid yeast from WYeast after we created our wort from corn. I am just wondering what are your conclusions (if you are willing to share) after testing dry versus liquid yeast or one company's yeast versus another's of a comparable strain. I greatly appreciate any feedback. CFry

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