I apparently bought (2) vials from the White Labs vault when I was having a British phase. Not wanting them to go to waste, I will be incorporating them into an "Estate IPA." A malthouse in my area also grows their own hops, so the beer will be from the same place. I was always planning on using a UK yeast because that seems most appropriate. Attenuation is low (~70%) so I will be mashing at 150 F and hope for balance. I am more accustomed to Belgian yeasts with 80%+ attenuation. So two questions:
-Has anyone had any experience with this yeast? I believe it was either a Platinum seasonal or a regular yeast a few years back.
-Can someone with more experience with low-attenuating yeasts opine on mash temperature? The OG will be 1.061
https://www.brewersfriend.com/homebrew/recipe/embed/456695
-Has anyone had any experience with this yeast? I believe it was either a Platinum seasonal or a regular yeast a few years back.
-Can someone with more experience with low-attenuating yeasts opine on mash temperature? The OG will be 1.061
https://www.brewersfriend.com/homebrew/recipe/embed/456695