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Mosaic ipa yeast

I have all the ingredients to brew the Mosaic IPA recipe from NB. They have S-04 for dry yeast and Wyeast 1335 for liquid yeast.

I picked up both and I’m trying to decide which yeast to use. Looking back at some old brew notes I didn’t enjoy beers brewed with S-04. Although I’m not 100% it was the yeast at fault. However I never used Wyeast 1335. I’m under the assumption that a english strain is being used to impart some fruity esters from the yeast? Anyone brew this recipe before or use Wyeast 1335 (british ale II)?

I’ve used 1335 in ESBs and Irish Ales. It was an ester bomb fermented warm in those. Even on the cooler end of it’s recommended temps it’s more estery than I prefer in those styles now days. Might be a good choice for you.

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