Hello
I am hoping someone has found something on line that could help me with this.
Making a kettle sour beer, pale ale...heavy on the hops at the end of boil and dry hop...
I have used a few strains that have fermented out quite nicely, without the stall, but did not accentuate much hop character.
With the obvious trends, it would make sense to me to use a north east ale yeast, or the London Ale III (Wyeast) or something similar.
Is it simply easier to use some dried yeast such as SafAle S-05 or would that low pH wort environment not work out at all?
Is there a correlation between low flocculation strains and their ability to tolerate lower pH environments?
Currently using the following strains:
1968 London ESB (Wyeast)
2487 Hellabock (Wyeast)
WLP029 German / Kolsch (White Labs)...by the way, this seems to work well in a low pH enviroment from my experience
WLP008 East Coast Ale
Hoping anyone can help me out on this.
Any advice is appreciated.
I am hoping someone has found something on line that could help me with this.
Making a kettle sour beer, pale ale...heavy on the hops at the end of boil and dry hop...
I have used a few strains that have fermented out quite nicely, without the stall, but did not accentuate much hop character.
With the obvious trends, it would make sense to me to use a north east ale yeast, or the London Ale III (Wyeast) or something similar.
Is it simply easier to use some dried yeast such as SafAle S-05 or would that low pH wort environment not work out at all?
Is there a correlation between low flocculation strains and their ability to tolerate lower pH environments?
Currently using the following strains:
1968 London ESB (Wyeast)
2487 Hellabock (Wyeast)
WLP029 German / Kolsch (White Labs)...by the way, this seems to work well in a low pH enviroment from my experience
WLP008 East Coast Ale
Hoping anyone can help me out on this.
Any advice is appreciated.
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