Hi Folks,
I'm quite a fan of Wyeast 1469 (Yorkshire Ale). Wyeast's website describes it as This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. I find that the yeast seems to attenuate a bit more than anticipated and the beers seem to be a bit drier than I would like, everything else seems great; I'm drinking a very nice Boltmaker clone from Graham Wheeler's book. I've tried mashing at a bit of a higher temperature, but the beers are still dry. Is there anything I could add to change this characteristic, other than trying WLP002? Would more crystal work?
Cheers... Fingar
Wyeast 1469 - Yorkshire Ale - Dry Finish
Share your experiences of using brewing yeast.
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