so love the spicy rye character. i only get it when i used malted and crystal together, although the crystal does bring some sweetness to the party, so i feel like i could use a bit more of the spice.
was thinking maybe a phenolic yeast might help that category? obvious culprits would be saison and belgian. although im not really a fan of either of those types of beers.
so keep it cold for phenolics, oxygenate to avoid esters, etc. but as im not intimately familiar/experienced with these styles of yeast im wondering if it there is a particular strain out there that folks could recommend? low ester, spicy. good attenuation would be a plus.
dry or liquid.
thx
if it matters, this is getting belgian pale ale base with 25/5% of rye/crystal rye and then giving it the citra/simcoe/lemondrop treatment.
was thinking maybe a phenolic yeast might help that category? obvious culprits would be saison and belgian. although im not really a fan of either of those types of beers.
so keep it cold for phenolics, oxygenate to avoid esters, etc. but as im not intimately familiar/experienced with these styles of yeast im wondering if it there is a particular strain out there that folks could recommend? low ester, spicy. good attenuation would be a plus.
dry or liquid.
thx
if it matters, this is getting belgian pale ale base with 25/5% of rye/crystal rye and then giving it the citra/simcoe/lemondrop treatment.
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