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In what way, please?
I found that, if fermented cool-ish, it doesn't give the same yeast character to the beer. There's none of the orange juice flavour that I was getting from Voss. Of course, around 20C it takes just as long as any other yeast so there's little advantage in using it. I didn't try it in the top 20s, but I've got a vial in the fridge waiting for summer to come.
 
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