I'm a little curious on what the most resilient yeast is for Riesling. I'm torn on two which have a pretty wide temperature range: WLP27 Steinberg and the Lavlin 71B. Both have a pretty high attenuation (which I'm not super familiar with), and the Steinberg is a liquid yeast compared to the 71B which is a dry yeast. Has anyone had success with either of them? Also, would liquid yeast require more/less nutrients?