Which of these yeasts should I use for my SNPA?

I'm doing a 10-gallon batch of my Nierra Sevada Pale Ale next weekend.

I'm trying to avoid spending more $$ on yeast and this is what I have that may work:

Front Runners:
1 (dry) packet Safale US-56
1 (dry) packet Lallemand Nottingham

Long Shot:
A double batch of recently harvested Wyeast London Ale 1028

No Chance:
A double batch of recently harvested Kolsch Yeast
A double batch of recently harvested Belgian Wit Yeast

One more question:

With a ten gallon batch, would I just split a dry packet in two (assuming I don't follow the inevitable suggestion to pitch one of each) and pour it in, or is it necessary to make a massive starter 5-6 days out?

(I've heard that dry yeasts pack sufficient yeast cells that a starter is not necessary.)

Hmm...probably the Safale, but the Nottingham should work well too. I say safale because based on what I've read it brings out the hops a bit more.


Dan

Willsellout said:

Hmm...probably the Safale, but the Nottingham should work well too. I say safale because based on what I've read it brings out the hops a bit more.


Dan

Click to expand...

That's what I'm looking for is some shear hoppiness.

Then I would say the Safale. On a side note, have you ever thrown hops in with the mash? I was thinking about doing this with my next AG IPA because I want a ton of flavor and aroma.


Dan

No doubts, 56 all the way. 56/05 is closest (and many say the same) to WLP001/Wyeast 1056...the yeasts of choice for SNPA clones.

This thread might be of interest to ya:
http://forum.northernbrewer.com/vie...start=15&sid=96fcdbbeaba879dccb0606197a5a7a93