OK, I can't figure this one out and need some help. I'm trying to identify a proper yeast strain that will match this general description, which I was provided during the course of research recently conducted on a recipe I'm about to brew.
The description:
Use a high flocculating English strain that you ferment at 65 degrees. You need to achieve 75% attenuation. This yeast will not provide much of an ester profile and it should contribute a nice bready flavor to this malty beer [a stout]. It's best to overpitch this yeast a little, without overdoing it.
The journey:
I've been through all the Wyeast and White Labs products, but just can't seem to put my finger on a proper yeast variety that matches the description above.
Please help!
The description:
Use a high flocculating English strain that you ferment at 65 degrees. You need to achieve 75% attenuation. This yeast will not provide much of an ester profile and it should contribute a nice bready flavor to this malty beer [a stout]. It's best to overpitch this yeast a little, without overdoing it.
The journey:
I've been through all the Wyeast and White Labs products, but just can't seem to put my finger on a proper yeast variety that matches the description above.
Please help!