I'm making a malty pumpkin ale next week and wanted to know your opinions on what yeast to use. I've had good experiences with wyeast 1056 American ale but I'm worried that that one might be a bit too dry for the style I'm going for. I also want most of the malt flavor to come directly from the specialty grains I'm using. Any suggestions???
Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH