I’m kind off in a brewing rut and on a whim I decided to pitch wyeast 1388 on an amber ale. Then I got to wondering if I should ferment it in the lower 60s like I would US05, or ramp it up to 70 or so like I do most Belgian beers? Anybody else here mix and match yeast and beer styles?
I would keep it rather low to limit the esters that it will produce.
