jacksonbrown
Well-Known Member
I'll be brewing up 10 gallons of my Rock-N-Rye Amber next weekend for Teach a Friend to Homebrew Day. I plan on fermenting half with Nottingham, and the other half with... I dunno.
I'm thinking of using Wyeast 1098 British Ale yeast. Has anyone tried that with an amber before? It says it accentuates hops and malt character with a dry finish. That sounds yummy, as this is a well balanced, slightly hoppy amber.
I'm also considering 1272 American Ale II, and 1332 Northwest Ale.
Thoughts? Preferences?
I'm thinking of using Wyeast 1098 British Ale yeast. Has anyone tried that with an amber before? It says it accentuates hops and malt character with a dry finish. That sounds yummy, as this is a well balanced, slightly hoppy amber.
I'm also considering 1272 American Ale II, and 1332 Northwest Ale.
Thoughts? Preferences?