My coworker just had me taste an IPA that he made with Galaxy, Citra, Mosaic, and Nelson Sauvin fermented out with 644. It was incredibly fruit forward, juicy, and tropical, I liked it and thought the 644 complimented the hops well. The only experience I have using it was with a cider which is not quite carbonated yet, but I don't think it brought much to the equation there, but it did finish it at 1.001, so it was happy to eat the sugar regardless.
My personal favorite for hop-forward beers is the Conan yeast. It really gets going around the 3rd or 4th generation in my experience. I ferment starting at 68 and ramp to 72 one degree per day over the course of 3-5 days (3 days for later generations, it will tear through wort). Absolutely love the stuff, very nice apricot and peachy stonefruit esters that play well with a lot of the newer hops but also gives a new twist to some of the classic combos, "C" hops in particular.
Topic: WLP644 (Read 1481 times)
