I picked up Northern Brewer's Black IPA kit and decided I would buy the yeast locally here instead of getting it from them. The recipe calls for Wyeast 1272 (American Ale II), but the local shop only had Wyeast 1056 (American Ale).
I'm not necessarily concerned with flavor differences, but rather the flocculation. Apparently the 1272 is highly flocculant, and the 1056 is low/medium. Will this require me to keep the beer in a secondary longer to allow the yeast to settle out?
As a note:
I also bought their Double IPA kit which list the 1056 as the proper yeast, but also calls for 2 months in a secondary instead of 2 - 4 weeks. I don't want to pull the Black IPA out of secondary 4 weeks early
, so any tips would be appreciated.