Alsace
Active Member
I'll be brewing Jamil's Dry Irish Stout all-grain in a week or two. I'm debating whether to go with an irish ale yeast like wlp004 (irish ale yeast) or something with higher attenuation and a cleaner finish like wlp001 (cali ale yeast). I just used wlp004 in an irish red and it did 81% attentuation, which really surprised me.
I think I may actually split the wort and pitch one yeast in each bucket. Any predictions on the results? Or has anyone tried an experiment like this before?
I think I may actually split the wort and pitch one yeast in each bucket. Any predictions on the results? Or has anyone tried an experiment like this before?
