Haputanlas
Well-Known Member
Actually, it doesn't make sense to me. If I was going to do it, I'd choose a really neutral yeast so it wouldn't interfere with what I was testing.
Hmm....
My thoughts were that the changes would be more noticeable with this yeast, but I see your point.
What style of beer, OG, and yeast would you think is best suited for a test like this? Likely, I'd choose US-05 for my test if I was to follow your logic on the yeast.
Maybe a Pale Ale in the 1.040-1.050 range.