Originally Posted by Pappers_
I think keeping it basic will help you identify how the different yeasts impact the final beer. I'd stay with what you've got there. Keep the hops moderate, too. I'm assuming the lager yeast will be fermented at lager temps and then lagered?
Have fun with your experiment!
Thanks, Pappers. That tends to be my base for almost everything I brew, so it seems pretty safe.
The lager will be properly fermented and lagered.
This is mainly a project that a friend wants to do. It just happens that I have the 25g system. And I like to encourage any sort of experimenting. It'll be a fun day, working with a few other guys that are new-ish to brewing.