rebel80
Well-Known Member
So I'm brewing a dry stout next weekend and I'm a little unsure of which way to go. The distinguishing characteristic of the Irish Ale yeast is that it doesn't kick so many esters. However, it doesn't attenuate as well. If the idea is to dry this beer out and 1056 is neutral AND attenuates better, wouldn't that be the better yeast for this beer? Am I missing something important here?