RJSkypala
Well-Known Member
Alright so I am in the middle of mashing (154 degrees) this stout with marris otter base malt. I am going to hop it with cascade/williamette ala an american stout.
I am torn as to which yeast to use, a british ale slurry obtained from a local brewery or a pack of Safale S-05 I have.....I am thinking that the british might leave a little more body to balance the hops, but the marris otter might take care of that on its own.
thoughts?
I am torn as to which yeast to use, a british ale slurry obtained from a local brewery or a pack of Safale S-05 I have.....I am thinking that the british might leave a little more body to balance the hops, but the marris otter might take care of that on its own.
thoughts?
