In a pinch?

[B-Rad13]

My yeast starter is dead. I'm too far from brew shop which yeast would you use for a hazy juicy IPA wyeast1469 west Yorkshire ale or white labs wlp838 southern German lager yeast or dried ultra kevik I have a wine yeast lalvin rc 212.
What would Jesus do?

 

[stamandster]

Your best bet is probably the kveik, the others will likely throw flavors/aroma's you don't want in a hazy

 

[Northern_Brewer]

Your best bet is probably the kveik, the others will likely throw flavors/aroma's you don't want in a hazy

Whereas I've drunk more beers ruined by odd flavours from kveiks than anything else. British yeasts just work in hazies, so I'd use 1469.

The wine yeast will struggle to eat anything that isn't simple sugars so you'll get really low attenuation, the lager yeast will ferment it but you won't have the yeast contribution to flavour that you expect in a hazy.

 

[stamandster]

To each their own, but Dried Lutra Kveik is touted as neutral expression with good attenuation. Sure, the British yeast could work, however, both the German Lager (sulphur and some diacetyl) and British Ale (nutty and stone-fruit esters) yeasts mentioned are malt forward and not something desirable in a Hazy Juicy IPA (NEIPA). I've used British yeast at a hotter fermentation temps and it produced more bubble gum-like esters, still not something you'd probably want.

Whereas I've drunk more beers ruined by odd flavours from kveiks than anything else. British yeasts just work in hazies, so I'd use 1469.

The wine yeast will struggle to eat anything that isn't simple sugars so you'll get really low attenuation, the lager yeast will ferment it but you won't have the yeast contribution to flavour that you expect in a hazy.

 

[Halfakneecap]

I dont find lutra clean in any way, or any of the Kvieks. Id go the Yorkshire as well.

 

[B-Rad13]

Well I went with the kevik because my dumb ass forgot to pull a yeast from fridge so I went with the dry kevik ultra.
Thanks for all the help