I guess I'm just wondering what people mean, exactly, by calling this yeast extremely clean and neutral. My original impression was that it wouldn't be imparting much to the beer in the way of flavor, but I've made 4 or 5 batches with it, and it seems to me that 1056 has quite a noticeable flavor--very earthy, almost like dirt. Or does "clean and neutral" just mean that 1056 doesn't contribute much in the way of esters and/or diacetyl? I swear I caught a wiff of that earthy note in a bottle of Mirror Pond Pale Ale the other day....
BYW, I'm growing to dislike that note. Does the Safale yeast (US-05) give it, too? What about Nottingham? I've got a pack of 1272 in the fridge that I'll be using next, but I'm curious about these others.
Thx!
BYW, I'm growing to dislike that note. Does the Safale yeast (US-05) give it, too? What about Nottingham? I've got a pack of 1272 in the fridge that I'll be using next, but I'm curious about these others.
Thx!