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Old 07-31-2013, 09:53 PM   #11
winvarin
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Apr 2009
Edmond, OK
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1968
+1+1+1+1+1+1+1+1+1+1+1+1+1+1+1

 
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Old 07-31-2013, 10:24 PM   #12
ajm163
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Us-05
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Old 08-01-2013, 05:33 PM   #13
kingwood-kid
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Jul 2008
houston
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I'm with MotorNeuron. I'd pick the English strain you like best. By altering temp and pitch rate, you can essentially turn the esters on and off. Chico is a versatile yeast in the sense that it's a blank slate, but you can't make it anything other than that. Well, not in a good way. Assuming this is for a professional operation, your choice might depend as much on your source water as anything else.

All that having been said, the styles you listed are pretty broad, to the extent that one of the styles is a color and another is an ingredient. Different yeasts may be better suited to particular interpretations of that style, meaning that after you pick a yeast, you may have to change everything else to accomodate.
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Old 08-01-2013, 08:32 PM   #14

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Originally Posted by kingwood-kid View Post
I'm with MotorNeuron. I'd pick the English strain you like best. By altering temp and pitch rate, you can essentially turn the esters on and off. Chico is a versatile yeast in the sense that it's a blank slate, but you can't make it anything other than that. Well, not in a good way. Assuming this is for a professional operation, your choice might depend as much on your source water as anything else.

All that having been said, the styles you listed are pretty broad, to the extent that one of the styles is a color and another is an ingredient. Different yeasts may be better suited to particular interpretations of that style, meaning that after you pick a yeast, you may have to change everything else to accomodate.
Cool; that is very insightful & helpful!
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Old 08-01-2013, 09:17 PM   #15
Denny
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Originally Posted by mkringii View Post
1450
this^^^^
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Old 08-01-2013, 09:25 PM   #16
AZ_IPA
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this^^^^
I thought you hated that yeast??????

 
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Old 08-01-2013, 09:55 PM   #17
Denny
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Originally Posted by AZ_IPA View Post
I thought you hated that yeast??????
No, no...that's WY1460 "Denny's LEAST Favorite"!
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Old 08-02-2013, 03:54 AM   #18
Nuggethead
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1450

 
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Old 08-02-2013, 04:01 AM   #19
BigEd
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Nov 2004
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1028 London Ale Yeast, very versatile, some nicely restrained esters, attenuates well and does a very nice job with light, dark, hoppy or malty.

 
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Old 08-02-2013, 04:17 AM   #20
neosapien
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Mar 2012
Dallas, TX
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1728 scottish. huge temp range, huge alcohol tolerance range, and wildly different flavor contributions based on temps.

 
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