I live in the Caribbean and since not brewing for almost 4 years in college I'm finally going to get back into it. I have everything ready to go. When I was in the states in February, I picked up some liquid yeast. I chose to get belgian yeasts due to the hot temperatures. I brought back 4 vials, 2 of Belgian Ale Blend, 1 Saison, and 1 Abbey Ale.
I know that these yeasts should add a bit of fruitiness, but how noticeable will that really be? I had only brewed with liquid yeast once or twice before. I am planning to do an IPA, so seemingly the fruitiness will not be that bad of a thing, but wanted to see what people's opinion was, as I do also have Safale 05 and 04 dry yeast (which can be acquired here in Colombia, liquid yeast can't). Originally I was planning on using the Beligan Ale Blend, but I started to second guess myself for both questions of flavor and logistics (I'm going to post another question about propagating those 4 vials and about starters).
What do you think go with the liquid or dry this first run? I am leaning towards just doing the dry this time, as its the first batch here and will be a learning process just going through it with different more improvised equipment and with the heat. Then having that as a baseline, later brewing the same beer with the liquid will be a good learning experience for me as a brewer on the impact of the yeast.