Has anyone tried using HotHead yeast in a beer with a fair amount of darker caramel malts or sugars, like a dark mild or dubbel? I'm thinking the orange ester would match nicely with the dark fruit and burnt sugar character. Wouldn't be to style, but might be good. Thoughts?
Sorry, I've got nothing to add, but I have had the exact same thought and I hope to experiment with this idea sometime this winter. If I do I'll let you know how it goes.
Never hurts to try. I've only gotten up to about 15 srm with it personally. But, I'll be seeing one of their people tomorrow, and probably Thursday as well. I'll try and ask him what his thoughts on brewing what you propose with it. I tried it in a tropical stout about a year and half ago. It was "interesting".
