I have seen so many things about the idea that dry yeast safale US-05 is basically the common californian ale strain and using liquid yeast wont make a big difference.
But......are there any homebrewers out there that use some strain of liquid yeast to brew APAs, AAAs and IPAs that emphasizes maltiness, sweetness and aroma more than the good old dry yeast? If yes, which strains?
But......are there any homebrewers out there that use some strain of liquid yeast to brew APAs, AAAs and IPAs that emphasizes maltiness, sweetness and aroma more than the good old dry yeast? If yes, which strains?