optaka
Well-Known Member
I am going to do an experiment (hopefully tomorrow) where I will divide a batch of wort into 4x1gallon batches and will be pitching a different strain of yeast into each. With this I am hoping get a better idea of what yeast brings to the table in terms of the finished product.
I am thinking US05, Nottingham, S-04, or T-58 (pending what my LHBS has in stock). I would like to try a Belgian yeast, but don't know if I want to pay for a liquid that I will only use a bit of. I want to get a range of yeasts that do a lot of different things, have I hit that or should I switch something out?
I am planning on going with this recipe. Is that going to be mild enough to notice the differences the yeast make?
I am thinking US05, Nottingham, S-04, or T-58 (pending what my LHBS has in stock). I would like to try a Belgian yeast, but don't know if I want to pay for a liquid that I will only use a bit of. I want to get a range of yeasts that do a lot of different things, have I hit that or should I switch something out?
I am planning on going with this recipe. Is that going to be mild enough to notice the differences the yeast make?
