Yeah I think it is a style which IMO dry yeast struggles to achieve. That and some German\ belgian styles
A lot of people like wilko/ gervin yeast but for me it is the beige of yeasts
.. I just prefer US05 for most styles in leiu
Recommend Me Some Dry Yeast
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A lot of people like wilko/ gervin yeast but for me it is the beige of yeasts
.. I just prefer US05 for most styles in leiu
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Windsor followed by one of Nottingham/Wilko/M42, which are generally regarded to be at least equivalent if not actual repacks of Nottingham. In fact you could use any of them (Wilko being the obvious one as it's the cheapest) to help flocculate any other yeasts that don't drop so well. The only problem with that is if you reuse yeast, you'll end up with a blend that will drift on repitching. But if you don't reuse yeast then it's a good solution.
We know most companies don't make their own dry yeast, they just repack ones from the big boys. So M20 is almost certainly a repack of something else, and Munich Classic would be an obvious choice for a Bavarian Wheat even if we can't say for sure at this stage. See this table for some pretty educated guesses about which strain correlates to which : https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit
Also this thread on HBT : https://www.homebrewtalk.com/forum/threads/dry-yeasts-identified-your-opinions-please.670466/
The de Struise thing is only internet legend, but I offer it FWIW - they certainly make great beer.
I've found that with eg Chinook the biotransformation means you lose maybe 20% of hop intensity, but it turns the grapefruit of Chinook into something more limey and complex.
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It's possible that White Labs and Wyeast just selected different members of a multistrain from the same source - the Edinburgh brewers used to swap yeast fairly regularly so the combined blend was probably a right hodge podge.
That was later, several mergers after the yeast crossed the Atlantic. But that kind of thing doesn't help.
Boddies ruined Boddies all by themselves, the big change seems to have come in ~1981, there's dark rumours that they "lost" their yeast at a time when they were making various recipe changes on cost grounds at the height of the recession. So one theory says that 1318 was a yeast that Boddies got from Courage, but there's no hard evidence for that AFAIK.
Don't forget that Whitbread were originally based in the City of London, and ran one of the biggest yeast banks in Europe, so if Boddies subsequently got yeast from them after the takeover in 1989 then it could have come from anywhere.
Sadfield
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Spot on. Although, I guess there's nothing to say that they don't blend those into new products. I know a few of the UK NEIPA brewers experimented with blending IIRC Windsor and Notty under advice from Lallemand. This might explain how CML were quick to the market with a NEIPA yeast.
I would be amazed if MJ Liberty Bell was S04 as suggested by the spreadsheet. Smells completely different, tastes completely different (I'm super sensitive to S04's tartness. I don't get that at all with Liberty Bell, I get lovely fruitiness)
Drunkula
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I've left off posting this in case it killed replies from here but it's had a good rattle of the bog-chain, so :
https://www.*************.com/post/dried-yeast-guide-8138330
I check that post a lot. It's a great little piece.
EDIT: Ooooh.... ok then.
https://www.*************.com/post/dried-yeast-guide-8138330
I check that post a lot. It's a great little piece.
EDIT: Ooooh.... ok then.
.and it also appears to suggest that MJ New World Strong is Notty, which would also amaze me as I've used that a lot, as well as Notty, and I don't get that Notty buttery taste with NWS?
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MickDundee
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It also suggests that k-97 and M54 are the same, but K-97 definitely has what I would describe as a German fruitiness whereas M54 is much cleaner and maltier. The temperature differences and fermentation behaviour (K-97 has a thick, firm Krausen that refuses to drop whereas M54 ferments quickly after a lag and drops pretty clear in the FV) also suggest they are different.
BridgeBrew
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CML California common, and there new Kiwi pale ale yeast are both very good. 
Was just browsing the Mangrove Jack website and found this useful PDF - as well as details of each yeast, at the end there are recommendations for yeasts for BJCP categories.
(@Rodcx500z - is that the booklet you mentioned you got from your LHBS?)
(@Rodcx500z - is that the booklet you mentioned you got from your LHBS?)
johncrobinson
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Yeast is such an utterly amazing subject.
As a country winemaker my goto is ec1118
But this year i hope to get into beers,and am lulled in by this kviek yeast.
As a country winemaker my goto is ec1118
But this year i hope to get into beers,and am lulled in by this kviek yeast.
Yeah I think it is a style which IMO dry yeast struggles to achieve. That and some German\ belgian styles
A lot of people like wilko/ gervin yeast but for me it is the beige of yeasts
magnolia surely?
yeah that's the one Matt I find it useful being a novice
Sadfield
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Regarding MJ M42 New World Strong Ale. A bit of left field thinking, that it could be Safale F-2, a yeast sold by fermentis as a bottle/cask conditioning yeast.
This echoes the MJ description and spec for M42, particularly the following from the PDF, that states it is good for bottle and cask conditioned beers and finishes dry, yet sweet and not thin, suggesting it has the same trait of fermenting all but the most complex of the sugars. Similarly clean and very alcohol tolerant.
This echoes the MJ description and spec for M42, particularly the following from the PDF, that states it is good for bottle and cask conditioned beers and finishes dry, yet sweet and not thin, suggesting it has the same trait of fermenting all but the most complex of the sugars. Similarly clean and very alcohol tolerant.
Pennine
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Seems legit and from de struise. Last time I was there the Brewers were very open to discussing brewing methods. I wish at the time I was more into brewing. So it's very likely the internet legend is accurate.
And we practically have the recipe!
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Good find - the original discussion is at http://www.thebrewingnetwork.com/forum/viewtopic.php?t=8801 where Sylvain adds a few more details about fermentation/conditioning temps etc.
yup I always do a couple of wheat beers a year and I use the MJ bavarian wheat. you won't get a low FG compared to their other yeasts but you're looking for 5%-ish and it hits the spot.
Winterbournebrewery
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Us05.
