marc06
Well-Known Member
All,
I am doing what has been dubbed "world tour months", where I am brewing 3-4 styles from a region each month. This last month I brewed 25 gallons of belgian beers from a single vial of yeast. Next month, partly due to St.Patty's day and partly due to club competitions coming up, I am doing the UK. I am wanting one liquid yeast to brew this months beers. I will, however, use a dry yeast (notty for the old ale) if I can use it for one of the other beers. This is what I am brewing:
ESB-club competition
Irish Red
Stout-exactly what kind TBD
Old Ale-club competition for December.
My question to HBT is, what yeast would you use, that is appropriate for all four (if there isn't one tell me) of these beers?
I am doing what has been dubbed "world tour months", where I am brewing 3-4 styles from a region each month. This last month I brewed 25 gallons of belgian beers from a single vial of yeast. Next month, partly due to St.Patty's day and partly due to club competitions coming up, I am doing the UK. I am wanting one liquid yeast to brew this months beers. I will, however, use a dry yeast (notty for the old ale) if I can use it for one of the other beers. This is what I am brewing:
ESB-club competition
Irish Red
Stout-exactly what kind TBD
Old Ale-club competition for December.
My question to HBT is, what yeast would you use, that is appropriate for all four (if there isn't one tell me) of these beers?