I am doing AIH's Maple Porter later this fall. I am debating on which yeast to use. I don't really want any fruitiness in there, but I'm also a little concerned that 1056 might attenuate too much and leave it drier than I'd like. So, I'd like little/no fruitiness, but still full bodied. My choices are 1056, Windsor Dry or Safale 04. Here is AIH's advice: Ed,
Thanks for contacting us. For the Maple Porter, I would probably go with 1056 myself as it is a more neutral yeast in terms or flavorp rofile, but is a bit more attenuative so it will bring down the sweetness of the batch a bit. Using S-04 would be fine I would just try to keep the temps in the mid to high 60's if possible to reduce the overall ester profile it will kick off.
Let me know if you run into other questions or concerns from there and we'll be happy to help!
Aaron
Here is Northern Brewer's:
Thank you for contacting us! Happy to offer advice. I think that the S-04 would probably be the best option for that kind of beer. It will fully ferment, without much fruity, but it does not generally over ferment and create a super dry finished product. Does that all make sense?
What do you guys think?
Thanks for contacting us. For the Maple Porter, I would probably go with 1056 myself as it is a more neutral yeast in terms or flavorp rofile, but is a bit more attenuative so it will bring down the sweetness of the batch a bit. Using S-04 would be fine I would just try to keep the temps in the mid to high 60's if possible to reduce the overall ester profile it will kick off.
Let me know if you run into other questions or concerns from there and we'll be happy to help!
Aaron
Here is Northern Brewer's:
Thank you for contacting us! Happy to offer advice. I think that the S-04 would probably be the best option for that kind of beer. It will fully ferment, without much fruity, but it does not generally over ferment and create a super dry finished product. Does that all make sense?
What do you guys think?