Brewing up a cream ale soon. Trying to decide on yeast and I'm torn between the usual suspects.
Notty
BRY 97
K 97
US-05
I want it to ferment out a little drier which seems to eliminate the BRY 97 for me.
I want it to flocc out fairly quick, which seems like it might eliminate K 97 and US-05
Which leaves Notty as it has higher attenuation and drops quick, but I don't want any of the english character to come out.
I've read that people are successfull with notty down in low 50's. I don't have a ton of experience with notty. Will that keep the profile fairly neutral?
My logic on this sound?
Notty
BRY 97
K 97
US-05
I want it to ferment out a little drier which seems to eliminate the BRY 97 for me.
I want it to flocc out fairly quick, which seems like it might eliminate K 97 and US-05
Which leaves Notty as it has higher attenuation and drops quick, but I don't want any of the english character to come out.
I've read that people are successfull with notty down in low 50's. I don't have a ton of experience with notty. Will that keep the profile fairly neutral?
My logic on this sound?