Anyone got any ideas of what kind of yeast you would use to make an old traditional australian bitter ale? Just reading about them in the AABC style guidelines, sounds interesting. Apparently the WLP 009 is not appropriate.
I'd be thinking either 009 at low temps, or a neutral yeast like 001/051 - also at a low temp - would be a go-er. Someone with a little more knowledge into guidelines and whatnot would be able to give a better answer though