I would recommend checking out the specs wyeastlab.com or whitelabs.com assuming you're using liquid yeast. Sorry I don't have a more specific recommendation.
What is your reason for desiring such a yeast?
I'm working with honey. I find adding honey later in the process saves some flavor. A yeast that would die out at a lower alcohol percentage should save even more.
I was actually just checking that site out. There was one that has an attenuation of 65-70%, it was the lowest on the list, what do you think?
Have you thought about Addi g the honey to secondary? Very little would be fermented out that way, I imagine, and you'd probably retain a lot of the honey flavor
Are you bottling this? If not you could kill the yeast off and then add honey. Maybe. There's that stuff they use for wine. Just brainstorming.
I recommend you add some honey malt to your recipe. It is a much more reliable way to add honey flavors to a beer.
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