So... I'll be brewing a Belgian double IPA and with a slightly toned down bitterness (around 55 IBUs) and more floral/earthy flavor hopping, I'm worried about balance and ending up with a bit of a sweet mess!
To counter this I am looking at a yeast choice that can probably add some spicy / earthiness, that can tolerate high alcohol levels (OG should be around 1.098)… and attenuate high enough to chomp through the sweetness.
My first thoughts had been SafBrew T-58 (never used this yeast) but I a thinking that lower attenuation will leave me with the sweet mess I'm trying to avoid.
Any thoughts welcome!!
To counter this I am looking at a yeast choice that can probably add some spicy / earthiness, that can tolerate high alcohol levels (OG should be around 1.098)… and attenuate high enough to chomp through the sweetness.
My first thoughts had been SafBrew T-58 (never used this yeast) but I a thinking that lower attenuation will leave me with the sweet mess I'm trying to avoid.
Any thoughts welcome!!