Yeast Selection with this Hop Beast

[thepipesarecall]

Hey all, first post here. Going to be doing my first brew soon, with the Shirley Furioso extract kit from Northern Brewer. I also am going to add a few extra oz of hops to the late-boil and dry hopping, and a pound of blonde candi sugar to the boil. My question leans towards the yeast. I chose the Wyeast 1028 London Ale because I wanted to stay away from a yeast that would eat through my malt, but I'm afraid of the flavors it may impart now.

Anyone have any sort of opinion here? Should I stick with the 1028 or move elsewhere?

 

[PT Ray]

Go with Cal. ale yeast. It doesn't effect the malt it just attenuates more. You can have bone dry malty beer, it's like drinking flour and water. You can also use a clean low attenuating yeast if you want it sweet. So long it doesn't throw a lot of esters it should give what you're looking for.

 

[Stratotankard]

Maybe the Greenbelt yeast from White Labs? Austin Homebrew exclusive, it's supposed to emphasize hops in a brew. Or can't go wrong with the Cal Ale. Nice and clean, fairly attenuative and clears nicely.

I don't really think the London is a great choice for a hop forward beer. It has plenty of character itself and is better suited to something you want to feel the esters.

Terje

 

[Six_O_Turbo]

IMO 1968 London ESB Yeast from Wyeast or WLP002 work nicely with hoppy beers if you want more "balance".

(quoting 'balance' because it is subjective)

 

[thepipesarecall]

I already ordered the Wyeast 1028 London so I'll have it but I'm not committed to using it obviously.

What would I expect from using this yeast in this sort of brew?