I'm thinking of trying that yeast for a Stout.
Does that even make sense?
I've never worked with that yeast, but I'm thinking that the acidity it gives could well balance the bitterness of the roasted barley. I tried to make a Stout with LalBrew Voss Kveik and its citric acidity, which is well felt in APA/IPA, was not felt here.
Does that even make sense?
I've never worked with that yeast, but I'm thinking that the acidity it gives could well balance the bitterness of the roasted barley. I tried to make a Stout with LalBrew Voss Kveik and its citric acidity, which is well felt in APA/IPA, was not felt here.