Tue Aug 02, 2016 9:47 am
I just brewed up a Northern German Pilsner with a shit ton of Saphir hops (ala pivo pils - Firestone Walker). It is currently undergoing a diacetyl rest for a few days prior to kegging.
I also will be kegging up my Liberty Cream Ale this weekend and plan on repitching that yeast (WY 2565) into a classic kolsch.
I really like both styles you are mentioning. But the real question is - what yeast strain do you have available that is fresh and healthy to work with?
"A bad man is a good man's job, while a good man is a bad man's teacher."