You cause an interesting thought though. These recipe software deals that look at OG, FG, ABV, and IBU, maybe ought to also look at hop type, yeast type, and water composition before giving you the little green check mark.
I couldn’t agree more with this. My normal IPA is an English type. I can’t run my SO4 up in the 250-300 range. I have tried the same water profile and it changes my perception drastically with yeast choice alone. I have always split batches. I split my last IPA with my normal favorite 007, 1056, and 1028 w 250 SO4. This was a brew after doing the same recipe with 150. I love a good IPA, but at 250+, it causes a mineral harshness that I do not like, especially in the 1028. So I totally agree with your thoughts on yeast. I too realize there are a lot of factors that go in the this, but for me, I’m not going over the 150 line.
Everyone finds their sweet spot I guess.
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