ArkotRamathorn
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so I have a DIPA planned for this weekend and I have everything ready... Except for a good American/Englsh yeast.
It's going to be around 10 SRM with all Citra hops, I have 3 yeasts on hand. 3068 Hefeweizen (would be interesting... If I wasn't planning this beer for competition). 1007 German ale, and Belle Saison. I probably won't be able to find a HBS that's open this weekend and I need to send in the entry at the star of January.
The 1007 I know will work well for my basement temps and should give a nice clean beer, but I don't think it will give me the nice low FG. The belle saison will give me the really nice low finishing gravity, but will probably have a pronounced yeast character that might get me knocked in the DIPA category.
One other option I have is a brown ale on a Windsor ale yeast cake in my fermentor. I could pull some of the cake and have a really giant pitch of Windsor, but I don't have a ton of experience with Windsor to be able to predict its behavior.
So which option would you pick in my situation?
It's going to be around 10 SRM with all Citra hops, I have 3 yeasts on hand. 3068 Hefeweizen (would be interesting... If I wasn't planning this beer for competition). 1007 German ale, and Belle Saison. I probably won't be able to find a HBS that's open this weekend and I need to send in the entry at the star of January.
The 1007 I know will work well for my basement temps and should give a nice clean beer, but I don't think it will give me the nice low FG. The belle saison will give me the really nice low finishing gravity, but will probably have a pronounced yeast character that might get me knocked in the DIPA category.
One other option I have is a brown ale on a Windsor ale yeast cake in my fermentor. I could pull some of the cake and have a really giant pitch of Windsor, but I don't have a ton of experience with Windsor to be able to predict its behavior.
So which option would you pick in my situation?