Pure opinion question.
What would play better in a RyePA with Green Bullet: Hornindal, Voss, (both Omega) or Oslo (BB)?
I was planning on fermenting at a lower temp (75-80°F) and typical sacc-like pitch rates to achieve a (relatively) cleaner/more subtle yeast profile and make way for the rye and hops to shine through. However, I haven't had a chance to use any of these cultures at these lower temps, so I can't predict how their respective profiles will play with the rye & Green Bullet.
As this is a brew for my club's Iron Brewer challenge, I'll also be "dry beaning" with coffee. Any thoughts?
What would play better in a RyePA with Green Bullet: Hornindal, Voss, (both Omega) or Oslo (BB)?
I was planning on fermenting at a lower temp (75-80°F) and typical sacc-like pitch rates to achieve a (relatively) cleaner/more subtle yeast profile and make way for the rye and hops to shine through. However, I haven't had a chance to use any of these cultures at these lower temps, so I can't predict how their respective profiles will play with the rye & Green Bullet.
As this is a brew for my club's Iron Brewer challenge, I'll also be "dry beaning" with coffee. Any thoughts?