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Whats Brewin'?

Backslide said:
66° is a perfect balance between the clove and banana flavors 3333 produces. 68° is all banana, 69° and above produces fusel alcohols that I notice. 64-65° all clove no banana. 62-63° produces a clean flavor like 1056. I've been using 3333 for my NE IPA's. It's such a versitle yeast that works well in may different styles.
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Yeah, I honestly can't remember which stain I used for my hefe, just remember I liked running it in the lie 70s. Man I miss brewing!
 
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