I had a yeast cake of 1968 ready and wanted to do a Taddy/Brown Porter, which will be split and half will be made into a S'mores Brown. I racked the wort onto the yeast cake yesterday but in thinking about this now, I'm wondering how this will actually turn out being I used this yeast instead of say a Yorkshire or Ringwood yeast.
I want the malt accentuated, which 1968 should do and I'm not as concerned about fruitiness for the half that will be made into the smores beer, but for the other half that will not be "flavored", thoughts on how this may turn out? My thoughts are to ferment low (62 +/-2) to limit the amount of esters produced.
I want the malt accentuated, which 1968 should do and I'm not as concerned about fruitiness for the half that will be made into the smores beer, but for the other half that will not be "flavored", thoughts on how this may turn out? My thoughts are to ferment low (62 +/-2) to limit the amount of esters produced.
