Greetings Comrades!
I'm working on an imperial red ale of sorts and am at a fork in the road regarding which yeast to use. I want something that will attenuate down pretty far to get the dryness I want. I was thinking that a Dry English Ale strain would do the trick, or possibly an Irish Ale strain, but not sure if the latter would be able to handle the higher starting gravity (probably about 20° plato) and still finish out properly. I was also thinking about a Pacific Northwest Ale strain as well...
Anyone have experience with this style and any of these strains? Issues? Concerns?
Cheers!
I'm working on an imperial red ale of sorts and am at a fork in the road regarding which yeast to use. I want something that will attenuate down pretty far to get the dryness I want. I was thinking that a Dry English Ale strain would do the trick, or possibly an Irish Ale strain, but not sure if the latter would be able to handle the higher starting gravity (probably about 20° plato) and still finish out properly. I was also thinking about a Pacific Northwest Ale strain as well...
Anyone have experience with this style and any of these strains? Issues? Concerns?
Cheers!
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