zyx345
Well-Known Member
I brewed my last two batches with Safale US-05. They were as follows:
-IPA using 12# of grain, mashed at 152 and finished around 1.011. Single Pitch, rehydrated.
-RIS using 18.5# of grain mashed at 155 and finished around 1.016. Double Pitch, rehydrated.
Both finsihed beers came out tasting a little on the dry side. The taste was less sweet and malty than I was expecting.
Does dry yeast tend to make dryer tasting beers as compared to liquid yeast?
Would a lower attenuating dry yeast such as Windsor have made a big difference or work in an IPA or RIS?
-IPA using 12# of grain, mashed at 152 and finished around 1.011. Single Pitch, rehydrated.
-RIS using 18.5# of grain mashed at 155 and finished around 1.016. Double Pitch, rehydrated.
Both finsihed beers came out tasting a little on the dry side. The taste was less sweet and malty than I was expecting.
Does dry yeast tend to make dryer tasting beers as compared to liquid yeast?
Would a lower attenuating dry yeast such as Windsor have made a big difference or work in an IPA or RIS?