Hi all,

For those who lees stir, I was wondering what your preferred yeast
strains were for this purpose?

(I did post on a similar topic some time ago but I think it was too
specific (dealing with aroma/flavour contributions) to receive much
feedback from the group. So I pose this question generality, though if
you have info to share on contributions made by individual strains
when lees stirring I'd love to hear about them!)

Ben