I know that I am spreading my inquiries wide across a number of sections of the forum, but thought I give this section a try. Many of you have chimed in and have been extremely helpful with my thread in the recipes section.
My question for the yeasty part of your brain is which yeast do you swear by for a British pale ale, and more importantly, why? Have you tried a number of different ones and always go back to your old standard, or do you chop and change depending on your grist bill and hop schedule?
Any opinions and comments will be appreciated. I will provide any feedback as I try out some different yeasts. FYI: I can get Wyeast and Danstar at my LHBS; no WL or Safale unfortunately, but would try and source them if they are mandatory for a try.
Thanks, HBTers. I'm always impressed with the collective knowledge and willingness to help in this forum.
My question for the yeasty part of your brain is which yeast do you swear by for a British pale ale, and more importantly, why? Have you tried a number of different ones and always go back to your old standard, or do you chop and change depending on your grist bill and hop schedule?
Any opinions and comments will be appreciated. I will provide any feedback as I try out some different yeasts. FYI: I can get Wyeast and Danstar at my LHBS; no WL or Safale unfortunately, but would try and source them if they are mandatory for a try.
Thanks, HBTers. I'm always impressed with the collective knowledge and willingness to help in this forum.