I have heard you can use it in everything. I used it a Stone IPA clone, and am thinking about using it again in American Pale Ale. I'm thinking about using it as my house strain. The guys at Northern Brewer said they loved it and use it in all beers. I'm curious what others think about using an English yeast in an American Beer. Anyone use it in an American IPA/PA and love it? From what I hear Stone Brew, and Lagunitas use it as their house strain, and I love their beer. It doesn't typically accentuate hop aroma (which I like most) but it produces a maltier beer. I love hop aroma so I'd end up adding more to compensate. Also, I ferment at a consistent 66 degrees, and don't do a diacetyl rest (don't have the option). The Stone IPA cleared out fine without it. How do beers using this yeast turn out without doing a diacetyl rest? Thoughts anyone?
Primary: Chinook/Simcoe Black IPA, Scottish Wee Heavy
Bottled: Dunkelweizen, Caribou Slobber Ale, Smooth Nut Brown Ale, Surly Furious Clone, Amarillo Pale Ale, Falconers Flight IPA, Citra Pale Ale (Award Winner), Blue Moon Clone, Simcoe/Citra/Amarillo Pale Ale, English India Pale Ale, Cream ale, Liberty Cream ale, 2012 Harvest Ale, Dog Fish Head 60 Min, Cream of Three Crops
Kegged: KarmaCitra Pale Ale, Land Down Under Pale Ale (Motueka, Nelson Sauvin, & Aus Galaxy hops)