You guys helped me build a decent stout last year. 3rd in Seattle...
I'm thinking of brewing it English this winter rather than 1056. It's got fuggles and northern brewer for hops, so I think all I will change is the year and subsequent fermentation temp if needed.
I'm looking for a Wyeast strain suggestion. I don't want to hit n miss this time. If it's less attenuative than 1056 that's fine, I can drop my mash temp to compensate, or even drop the base grain/OG to take some FG points off. My current recipe is kinda high anyway.
Fire away. Maybe ill go with consensus, or most supported by experience. Also, let me know if I need to pull any audibles, like open fermentation.
Thanks guys
Sent from my SM-G935V using Tapatalk