From someone that’s used both, can I get some comparison feedback? I could easily review spec sheets, but would rather hear firsthand. I’ve used 1968 a lot, so that as a baseline verses 1318 may be the best feedback.
My experience (larger with 1968) *1968 flocks immediately like cottage cheese:1318 flocks like flour suspended in water even after a week in the keg *1968 leaves a cleaner flavor profile given the same temp and pitch rate: 1318 is fruitier *Ive used 1968 in a Baltic Porter that I needed to get done for a club fundraiser. Pitched a big starter, ferm at 62F for a week then lagered at 31F for a week. It was indistinguishable to me from a lager. *As English yeast go, they are pretty different But the best recommendations would come if we knew the beer style/recipe/flavors/commercial example you were shooting for.
@scurvy311 thanks for the feedback. As for style and so on, I'm talking generally without a specific use for either on the horizon.
