Hey everybody,
I'm thinking in to use a Yorkshire Square Yeast Ale to ferment a Dusseldorf Altbier in the lower temperature range (60 F). I known that the best is to use an Alt yeast or some other neutral ale yeast, but I understand that the profile for this beer is a malty driven aroma and flavor, which can be improved by Yorkshire yeast.
Opinions?
I'm thinking in to use a Yorkshire Square Yeast Ale to ferment a Dusseldorf Altbier in the lower temperature range (60 F). I known that the best is to use an Alt yeast or some other neutral ale yeast, but I understand that the profile for this beer is a malty driven aroma and flavor, which can be improved by Yorkshire yeast.
Opinions?