I want a smoke beer to get through the winter, so it will most likely be my brew on Teach a Friend to Homebrew Day, coming up on Saturday, November 1st.
However, I don't have the capability to lager, so I'm thinking about taking a Rauchbier recipe and using a German Ale yeast for the fermentation. I've never used any of these yeasts, however, so I'm wondering who here has any experience. What's going to give me the closest to the crisp characteristics I'm looking for?
So far, it seems WY1007 is a good choice, but there's also WY1338/WLP011 as well as WLP029.
I know I won't get the true characteristics, and if anything it will be a good experiment. Does anyone have any suggestions/opinion on the matter?
Evan, what was your final recipe and how's it progressing?