theguy10
Member
So I have gathered all of the necessary equipment and ingredients for a couple of batches. I am starting with a partial mash American IPA with OG of 1.061 and partial mash Chocolate Stout with OG of 1.057.
I have a few different yeasts at my disposal:
(1) Wyeast 1056 - American Ale (Liquid)
(2) T58 - Estery, Peppery Ale (Dry)
(1) Muntons Premium Gold Ale (Dry)
(1) WB-06 - Wheat Beer (Dry)
I was going to use the 1056 w/starter for the IPA and the Muntons for the Stout. Does anybody have a suggestion otherwise?
I have a few different yeasts at my disposal:
(1) Wyeast 1056 - American Ale (Liquid)
(2) T58 - Estery, Peppery Ale (Dry)
(1) Muntons Premium Gold Ale (Dry)
(1) WB-06 - Wheat Beer (Dry)
I was going to use the 1056 w/starter for the IPA and the Muntons for the Stout. Does anybody have a suggestion otherwise?