I'm planning on brewing a CDA this weekend and was originally going to use 1056, which has been my 'go to' along with 1272 for American ales. While playing around with different yeast options in my software, I noticed the us-05 would attenuate better (75-80%, or two gravity points my recipe). Which would bring my beer right into the FG the style guidelines suggest and dry the beer out a bit more, which I want, as my last CDA was a tad too sweet.
Now I've spent the morning reading every thread on this site about 1056/us-05/wlp001 and why brewers prefer one over the other. What I gathered (ease of using dry yeast aside) is that the liquids are cleaner but not as attenuative (72-77%) as opposed to 05 (75-80%), and that the us-05 could produce excessive esters despite fermenting the beer out a few more points.
I'm looking for a fairly dry beer that is free of flavors due to fermentation by-products. I'm wondering if I can get this using us-05, or would I be better off sticking with 1056 or 1272 and adding some simple sugars (corn sugar) to my grain bill to get the dryness I'm looking for?
Now I've spent the morning reading every thread on this site about 1056/us-05/wlp001 and why brewers prefer one over the other. What I gathered (ease of using dry yeast aside) is that the liquids are cleaner but not as attenuative (72-77%) as opposed to 05 (75-80%), and that the us-05 could produce excessive esters despite fermenting the beer out a few more points.
I'm looking for a fairly dry beer that is free of flavors due to fermentation by-products. I'm wondering if I can get this using us-05, or would I be better off sticking with 1056 or 1272 and adding some simple sugars (corn sugar) to my grain bill to get the dryness I'm looking for?