So, I have decided to brew an experimental sahti/ale frankenstein with a hearty malt profile and some crystal rye for good measure. BS puts my OG somewhere between 1086-1094, but I am lost as on what yeast to use?
I really don't want to use bakers or brewers yeast as is traditionally done with sahti, and i will be bottle conditioning, so its not going to be traditionally flat either.
Any suggestions? I want to emulate the sahti character as close as I can in yeast flavor production, but I want to use a liquid yeast if possible. I have two different LHBS near me, one that exclusively carries Imperial Yeast, and is much easier to get to, and then the other which carries Wyeast.