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Hello yeast lovers,
I've been brewing IPA's mostly with GY054 Vermont yeast and WY1318 London Ale III.
I overbuild starters and keep some for a next brew.
Now it might have been coincidence but at around generation 5 or 6 these yeast seem to attenuate a bit less but throw mad fruity esters...
I'm a huge fan of a hefeweizen or a dunkelweizen in a hot summer day, but with some commercial brews I feel like the ester taste/aroma seems to dominate the spicy phenolic component by the end of the glass. The level of banana in Franziskaner or Paulaner are plenty for my tastes.
I hear some...