Have a local comp coming up that requires using the above yeast and I can't seem to find a lot of info regarding appropriate style recipes. The second requirement of the comp is brewing within Cat 16 or 18 of the BJCP. Is this a yeast that can be successfully used with any of the styles in those categories or is it better suited to just a few? I'm also concerned with being able to maintain the high 80F+ temps this yeast seems to like in the chilly Pac NW winter. I don't mind investing in some temp control gear if necessary.
Any hints, tips or other info would be appreciated.
"You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer."
On Deck - Scottish Wee Heavy (All grain)
Primary - Scottish Wee Heavy (Extract)
Secondary - Empty
In the keg - Shop Floor Malt Beer