Yeast Bay Hazy Daze II - Experience/Impressions?

[Jocky]

I have a NEIPA planned and picked up the Hazy Daze II blend from the Yeast Bay to give it a go.

Does anyone have any experience or tips for using it?

I’m particularly interested in the effect the higher level of attenuation that this blend of yeast has. Do I need to compensate for it in any way?

 

[couchsending]

I’d bet the “diastaticus” yeast in there is the Sacch Trois yeast. It doesn’t really attenuate all that much more than Conan. Either adjust your mash temp or add a bunch of dextrin malt to compensate for a bit more attenuation.

 

[Jocky]

I would expect that it's sacc trois in there too. I just wondered if it or the other yeasts in this blend compensate with glycerol production to provide that extra mouthfeel.