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I would actually encourage you to HOLD UP on changing the yeast. First of all, you didn't indicate what yeast you actually used. I'm assuming its a neutral ale yeast (US-05, Nottingham, Muntons, etc) because you really don't want a ton of yeast flavor in a Rye Pale Ale. That style highlights the weird spicy flavor of the rye along with a nice hop wallop, and ...


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At least here in the US, the dominant yeast suppliers are Wyeast and White Labs. Since you're talking about the differences of switching between strains of yeast I'd say it'll be most beneficial to consult the lab whose yeast you're getting. They'll give you tons of strain-specific info about flavor production, optimum temperatures, pitch rates, all that ...


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Off the top of my head I'd say hibiscus flowers could be easier to find and could add something akin to rose hips, which are described as "fragrant and floral, citrusy and sour". Hibiscus certainly could get you in the ballpark, as it has a "tart, cranberry-like flavor". Maybe throw in some flowery hops like East Kent Goldings to make up the "floral" ...



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