Any thoughts? - it is underway after this morning’s brewing. Sounded like it would be a good pairing, so I went with it (slurry was ready after racking prior batch to keg). This seems to be a versatile yeast, so I see why Denny likes it!
It’s great in pretty much every American Style IMO. I love that it attenuates about as well as 1056 but leaves a full malty mouthfeel, with no sweetness. I can’t believe it’s not more popular. I think you’ll love it. Be sure to post how it comes out !
At day 3, it is cranking along nicely in a water bath with t-shirt and fan (2 fermenters) right at 62F. I will hold it there a couple more days and then take it out of the water and allow it to free rise to basement temps to finish out in the upper 60’s.
Hoping for the best!