Been interested in finally trying some different yeast strains when we do a barrel of Barbera this year. We crush into 3 open barrels for fermentation so I may try a different yeast in each. I have heard good things around here about D254 and Renaissance Avante (ADT-36). But I haven't really seen any info on the two other Renaissance red yeasts: Brio (BRO-58) and Muse (MTS-29). Does anyone have any first-hand experience?