There's a lot about which yeast to substitute, but I'm interested in exploring the differences between yeasts and have, perhaps, a beginner's palate.
I'm planning on making 10 gallon batches and splitting into two, substituting two different yeasts but otherwise treating the same.
I think my first batch is going to be an IPA (Probably this Two Hearted clone
Any recommendations on two different
yeasts to explore? Is the distinction between British Ale (say S-04) vs American Ale (e.g. US-05) significant enough for an amateur to pick up? Or should I go out further and do a belgian yeast? Or should I really go off the reservation and pitch one with, say, Forbidden Fruit?
I'd really like for the beers to come out tasting different, at least for this first experiment. I'm worried that some of the differences will be too subtle.