I'm going to try out a Barelywine. All TF MO to 1.100 (maybe some crystal), 75 IBU's with Willamette to finish.
I planned on using US-05 but I have a primary that's finished with a cake of WY German Ale yeast that's going to go to waste. Is there big flavor difference b/w the yeasts?
Will probably ferment in the low 50's.