So I have a solid extra special/strong bitter recipe that I'd like to try out with an American yeast strain, leaning towards the northwest ale strain, while it's hot outside. I've noticed the northwest and other American yeasts to be more tolerant of temps in the high 60s low 70s. I'm expecting an American pale or amber, but with the flavor of English extracts, grains and hops.
I'm wondering what results others who've done a similar brew have had?
I'm wondering what results others who've done a similar brew have had?