Brocster
Well-Known Member
While I brew a lot of styles, about 50% of my beers are using the West Coast yeast strain/type. This includes some dry stouts, pale ales and IPA's mainly.
I have been using 1056 exclusively with a starter and brew AG with decent temperature control. SG usually in the .50 - .60 range.
What is everyone's opinon on the differences of these three yeasts and why would you use one over the other? I like 1056 a lot, but I am curious to learn a bit about others opinons, good or bad, about these three types.
(wow - side note: I am sitting in the airport in Chicago, it is not even 8:00 am and three of the drunkest guys wearing green shirts just stumbled by. lol)
Anyways, I would love to hear some comments on taste and use.
Thanks!
I have been using 1056 exclusively with a starter and brew AG with decent temperature control. SG usually in the .50 - .60 range.
What is everyone's opinon on the differences of these three yeasts and why would you use one over the other? I like 1056 a lot, but I am curious to learn a bit about others opinons, good or bad, about these three types.
(wow - side note: I am sitting in the airport in Chicago, it is not even 8:00 am and three of the drunkest guys wearing green shirts just stumbled by. lol)
Anyways, I would love to hear some comments on taste and use.
Thanks!