German Yeast for an American Ale?
I'm continuing on my quest for discovering different yeast profiles. I'm starting to appreciate the malt profile of Notty, but I'm not completely happy with it.
Being lazy and not searching the wyeast site, what German yeast strains have you all used in American ales? I'm starting to see the 1056, 1272, 05, don't give decent malt profile IMHO but seem to put emphasis on the hops, but OTOH Notty seems to give decent malt profile in lighter ales, but it has an English ale taste I do not like. What I want to do is explore German ale yeast and see how that fits in.
Any suggestions on what strain to start with for an APA?
I am planning to try German Ale Yeast in an O'Dell IPA clone, based on this post:
Theirs is a very clean, malty base in this ale IMO - not "Englishy" at all. I suppose I would start with WY 1007/German Ale.
In another post someone suggested using Safeale K97 dry yeast to ferment a German IPA. http://www.homebrewtalk.com/f163/ger...al-ipa-275992/
I'm interested in seeing the result of this brew.
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