I’ll be brewing the Midnight Beatdown Wheaten Porter Partial Mash soon. First time brewing this one. The recommended yeasts are US-05, Omega West Coast Ale 1, or WY 1056. I have harvested WY 1056 on hand so of the three that would be my choice. A dry Irish stout fermented with the harvested WY 1056 had an FG of 1.006. Very light in body with the low FG. I had added some maltodextrin to each glass to increase the body.
What do you think of brewing this porter with WY 1332 to finish at about 1.012 with a partial mash temperature of about 154°F. Would there be some ester production that would not go well with a porter? I’ve just harvested some from a Caribou Slobber.