killsurfcity
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- Feb 11, 2009
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I'd try your yeast in a small batch. Try something that is 4-6% abv and hopped about 16 IBUs or less. Bittering only like 60 min.
I did mine in a wheat at 15 IBUs.
The reason I say that is you can isolate aroma and flavor created by the yeast.
Use it in the primary by itself.
thanks, i was thinking of trying it in a bavarian hefe. would that fit the bill? or a wit maybe?