I plan to brew a lighter derivation of Jamil's Bier de Garde recipe. My LHBS is awesome, but doesn't carry Jamil's yeast (European Ale).
I've been searching the forums, and haven't seen any references to using German Ale (WY 1007). I've enjoyed brewing Blonde Ales and Alts with this in the past, and think it might fit with the profile I'm looking for.
Anyone used either Wyeast or White Labs version of this for a Bier de Garde style? Or any experiences to share using it on a similar higher gravity hybrid ale? Not attenuating enough would be my biggest concern (it's supposed to go from 1.075 SG to 1.010 FG) - however, I plan to help that cause with 1lb cane sugar and a low mash temp of 149F.
I actually have the Wyeast Bier de Garde yeast, but from reading reviews it sounds like it's more of a Saison-style yeast. That's not what I'm going for. Looking for a malty, yeast-neutral beer.
I've been searching the forums, and haven't seen any references to using German Ale (WY 1007). I've enjoyed brewing Blonde Ales and Alts with this in the past, and think it might fit with the profile I'm looking for.
Anyone used either Wyeast or White Labs version of this for a Bier de Garde style? Or any experiences to share using it on a similar higher gravity hybrid ale? Not attenuating enough would be my biggest concern (it's supposed to go from 1.075 SG to 1.010 FG) - however, I plan to help that cause with 1lb cane sugar and a low mash temp of 149F.
I actually have the Wyeast Bier de Garde yeast, but from reading reviews it sounds like it's more of a Saison-style yeast. That's not what I'm going for. Looking for a malty, yeast-neutral beer.