Yeast Choice for XPA

[Luxo_Aussie]

G'day All,
I'm looking to make an XPA in a few weeks and wanted some thoughts on what would be a good yeast to use on this style. Dried or Liquid, not sure if something like Nottingham or Verdant from l'allemand would be good choices for dried and 1272 and 1318 from wyeast as I've used those in the past. Any suggestions?
Cheers & Thanks!

 

[JDW81]

I like US05 for dry for this style. If I’m using liquid I’d either use 1056 or 1272. I’d lean towards the latter for more hoppy beers (I did read that it’s better for hoppy beers, but have never done a side by side comparison).

If I’m using dry then I’d do a calculation on how many packs for the correct pitch rate and rehydrate (I appreciate some think it’s pointless, but there are some reasonable scientific/biological reasons to rehydrate), or make an appropriate sized started for liquid.

JD

 

[Barry]

G'day All,
I'm looking to make an XPA in a few weeks and wanted some thoughts on what would be a good yeast to use on this style. Dried or Liquid, not sure if something like Nottingham or Verdant from l'allemand would be good choices for dried and 1272 and 1318 from wyeast as I've used those in the past. Any suggestions?
Cheers & Thanks!

I like Verdant for a more hoppy, some haze XPA ( the yeast has its own soft fruity character). Bry97 works well in a crisper version of XPA

 

[Luxo_Aussie]

Thanks for the feedback, will give 1272 a whirl as while there's nothing wrong with Verdant I've used it too much lately!