so i brew lagers, and some assorted sours here and there, but mainly lagers. which is why i am looking for advice on dry ale yeasts.
to make a long story short- i need to do some trials of new hops for flavor/aroma/strength/etc. there are over two dozen. way too much brewing to deal with them all individually. so to save time/hassle/labor and headache im doing SmaSh extract batches, no chill, with dry yeast, at room temp (ales).
what i want to ask is advice for-
--1-- the dry yeast strain with cleanest flavor profile (to let hop flavor dominate)
and
--2-- couple that with the characteristic of being a yeast that doesnt eat up too much hop flavor. (yeast strains can very by as much as 40-50% in how many ibus/hop flavors are left in beer after fermantation)
im guessing the "hop hungry yeast" issue is less important, as all samples will use the same yeast, same ferm temps, etc. so the cleanest flavor is likely the most relevant and important part.
thanks for your input
to make a long story short- i need to do some trials of new hops for flavor/aroma/strength/etc. there are over two dozen. way too much brewing to deal with them all individually. so to save time/hassle/labor and headache im doing SmaSh extract batches, no chill, with dry yeast, at room temp (ales).
what i want to ask is advice for-
--1-- the dry yeast strain with cleanest flavor profile (to let hop flavor dominate)
and
--2-- couple that with the characteristic of being a yeast that doesnt eat up too much hop flavor. (yeast strains can very by as much as 40-50% in how many ibus/hop flavors are left in beer after fermantation)
im guessing the "hop hungry yeast" issue is less important, as all samples will use the same yeast, same ferm temps, etc. so the cleanest flavor is likely the most relevant and important part.
thanks for your input