So, is it common for people to substitute yeast strains from ones that recipes call out? I've got some harvested yeast and would like to continue to do so to avoid buying $7 liquid yeast packs for each recipe. However, given the seemingly unlimited number of strain options out there, does anyone generally keep pretty neutral liquid yeasts in the refrigerator and use them instead of the specific on the recipe calls out?
I've got some Wyeast 1272 American Ale II which I am going to use for a IIPA. If I buy a different IIPA in the future which calls for something else, should I be OK, flavor-wise, to use this instead? I realize this is very generic and subject to change according to recipe, but I just wanted to see how others approached this.
I've got some Wyeast 1272 American Ale II which I am going to use for a IIPA. If I buy a different IIPA in the future which calls for something else, should I be OK, flavor-wise, to use this instead? I realize this is very generic and subject to change according to recipe, but I just wanted to see how others approached this.