Ok, Here is my situation (not really a situation, just planning ahead)
I am planning my mass ingredient order to get me through most of the winter, 8-10 5 gallon batches. Im only planning dry yeast at this time, and most of what I have planned can use S-05 (may have to do a Belgian though). I intend to pitch onto the yeast cake from previous batches, to save a couple bucks, as well as to keep me brewing regularly.:rockin: I plan on doing a Magic Hat #9 clone for my wife, and listening to Can you brew it they say it uses an English ale yeast, so that would be S-04. So here is my question; if I were to use the S-04 in the #9, how do you feel it would be to put a Fat Tire clone on that S-04 cake? I just thought that the biscuity flavor you want with Fat Tire may work well with S-04. Or should I just keep the esters out of the FT and use S-05? Maybe I skip the S-04 on the #9 and just use S-05 on it ..Please give me your 2 cents?
Thanks!
I am planning my mass ingredient order to get me through most of the winter, 8-10 5 gallon batches. Im only planning dry yeast at this time, and most of what I have planned can use S-05 (may have to do a Belgian though). I intend to pitch onto the yeast cake from previous batches, to save a couple bucks, as well as to keep me brewing regularly.:rockin: I plan on doing a Magic Hat #9 clone for my wife, and listening to Can you brew it they say it uses an English ale yeast, so that would be S-04. So here is my question; if I were to use the S-04 in the #9, how do you feel it would be to put a Fat Tire clone on that S-04 cake? I just thought that the biscuity flavor you want with Fat Tire may work well with S-04. Or should I just keep the esters out of the FT and use S-05? Maybe I skip the S-04 on the #9 and just use S-05 on it ..Please give me your 2 cents?
Thanks!