So I know certain yeasts are better at biotransformation than others (London III, London Fog, etc.) But what about hops? Has anyone had any particular luck with certain varieties over others? It is tough to get any information on since most styles that are using biotransformation typically have a ton of hops in it. I know a brulosophy-esque experiment would likely yield some data but I am looking to see if anyone has experienced anything of note.