Awhile back I threw together an American Amber Ale recipe using a bunch of leftover grains and some rye malt syrup I had. I didn’t expect much out of it at the time, I was trying to use up some stuff and make a beer to build a yeast cake for a big IPA. For yeast, I used Wyeast 1056 American Ale.
I haven’t been happy with the performance of the 1056. I’ve had carb issues and I found the yeast to be too neutral for my taste among other things. So I really didn’t have much expectation for the brew.
But I’ve had a few now and shared some with my brother. Both of us found that it turned out pretty awesome. A nice summer beer for sure. So I’m thinking I’d like to reproduce it (I did take notes). The problem is, I’d rather not use 1056 again. Anyone have any recommendations for a different yeast to use that would not greatly affect the flavor of the final product?