What is a good dry yeast for a best bitter?

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An Ankoù said:
And so we come back to the vexed question of taste. These unfermentable carbohydrates include dextrins and trioses, which, as you say, add body and mouthfeel to the beer, but they begin to be broken down by salivary amylase into monosaccharides like glucose, which to me is sweet and even cloyingly so. Of course, if you down a pint of beer in one, the enzymes in the mouth don't get chance to work on it.
On the whole, I don't like sweet-tasting things, but that's a matter of personal preference.
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Yep, agreed - the whole area of how different people perceive taste and simply what you do/don't like is a minefield.

I've made a couple of beers that were verging on being cloyingly sweet but I put that down to the malt rather than the mash temp. One was with caramalt so won't rush to use that again, the other used pilsner malt which I've read can impart a honey-like sweetness - I dealt with that using a dry hop. On the other hand I've never perceived an issue when I've used carared or dark crystal malts.

At the end of the day I think just brew what you enjoy drinking athumb..
 
I wonder if I did something wrong as I dry hop a lot of beers but on this particular occassion I used the Fuggles and it was just not that nice , however plus one to Target as a under used hop and my latest fave is First Gold
 
I made the original recipe a while ago, I'm thinking of changing it now as the more I look at it the more I don't like it.
 
I've only dry hopped once and that was last week on an IPA. Will do more but I think with bitter you should KISS (keep it simple stupid).
 
foxy said:
Interesting spread sheet here.
https://docs.google.com/spreadsheet...ETgOwH5BWx3bTqEt0kEpV-O5OM/edit#gid=243238826
Click to expand...

I point blank refuse to believe Liberty Bell is S04. Smells completely different, tastes completely different. Fermenting S04 - bready. Fermenting Liberty Bell fruity. S04 tastes a bit tart whereas Liberty Bell is estery. I also struggle with the concept that MJ New World Strong is Notty, as I always get a sort of buttery taste with Notty that I haven't so far with New world, but I'm not 100% on that one as otherwise they are similar.

Don't misunderstand me, I fully accept that MJ yeasts are probably repackaged yeasts from other manufacturers, but Liberty Bell S04? Nah!wink...
 
jceg316 said:
I'm making a best bitter for a friend's wedding and would like to use dry yeast because reasons, however it's been a long time since I used a dry yeast for any British style. I used S-04 and I wasn't sure what it brought to the party, but my palette has developed since, so maybe it is a good yeast. Here's the recipe:

MO 3.7kg
Caramalt 0.5kg
Brown 0.3kg

Polaris 15g @ 60 min
Fuggles 10G @10 min
Saaz 10g @ 10 min

It's a 23 litre batch.
OG is 1.048

Does Mangrove Jack do a good English style yeast? I think I may have tried one once and wasn't keen on the beer. I've not used Nottingham or Windsor and was wondering whether either of these are good?

Thanks in advance.
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mj liberty bell or wilko's yeast. I'd gamble on mj's having a better chance of being kept better than wilkos
 
jjsh said:
I point blank refuse to believe Liberty Bell is S04. Smells completely different, tastes completely different. Fermenting S04 - bready. Fermenting Liberty Bell fruity. S04 tastes a bit tart whereas Liberty Bell is estery. I also struggle with the concept that MJ New World Strong is Notty, as I always get a sort of buttery taste with Notty that I haven't so far with New world, but I'm not 100% on that one as otherwise they are similar.

Don't misunderstand me, I fully accept that MJ yeasts are probably repackaged yeasts from other manufacturers, but Liberty Bell S04? Nah!wink...
Click to expand...
I can't comment, I have never tried an MJ yeast even though they come from this neck of the woods, well not really, we only have one brewing yeast producer as I know of. Their yeast are definitely from Europe and from major suppliers. Imake merged with SPL Packaging who was packaging their yeast and kits, although it looks more like a takeover, and are now called Bevie.
I wonder if they could have put a blend together, I don't know, but 3 different sources have made the claim of them being the same beast.
 
While talking about yeasts has anybody tried this Lallemand CBC-1, I have bought a packet on a whim and it says it is for casking or bottle conditioning?
 
foxy said:
I wonder if they could have put a blend together, I don't know, but 3 different sources have made the claim of them being the same beast.
Click to expand...

Hadn't thought I'd a blend. Good point. However, in the sources thing, the received wisdom of many was that S04 was a dried version of Whitbread 1099 (or was it 1098?) But the recent DNA graphs suggest that isn't the case, so often these things can gather a pace and still be incorrect. I think I'm so sure because I'm super sensitive to S04'S tartness (and I've given it several goes, over time). I've also tasted it in a micro brewery brew without knowing what they used, only to have it confirmed when I visited the brewery, yet I really like Liberty Bell. So I would absolutely flabergasted if they were the same.
 
I'd be more inclined to say Liberty Bell is BRY97. BRY97 is said to be WLP051/WY1272, which is claimed to be from Anchor Brewery who brew Liberty Ale, who in turn state they sourced their yeast from a British brewery. Having used all four of those, I'd say there are similarities.
 
Sadfield said:
I'd be more inclined to say Liberty Bell is BRY97. BRY97 is said to be WLP051/WY1272, which is claimed to be from Anchor Brewery who brew Liberty Ale, who in turn state they sourced their yeast from a British brewery. Having used all four of those, I'd say there are similarities.
Click to expand...

Not a bad shout and would explain why they called it Liberty Bell, but I would have thought MJ44 would have been a closer match to BY97.

I love yeast mysteries.
 
I used the Danstar ESB in an English pale about a year ago and it’s the best English style ale I’ve ever brewed because it’s given me better esters than any other “English”yeast I’ve used.

Unfortunately it’s also a **** attenuator (like Windsor) so you might want to pitch it with some US-05 or Notty. The attenuation is the only reason I tend to use Liberty Bell if I’m doing an English style ale.
 
I also used ESB Mick and I liked the taste it was just **** at Flocculating so went back to Wilko my old faithful but after reading a few posts lately I am coming around to the idea of cross pitching as you said, if I did this with 2 yeasts what would happen if I used the slurry on the next brew would the dominant yeast be more prevalent or would it be as the original with a 50/50 of the 2 yeasts used?
 
I brewed with Liberty Bell and thought it very nice.
However, regarding dry yeasts, I've been very impressed with the CML Beirm dry yeasts. Every one I've used has started quickly, worked hard and finished quickly. The beers have been either very decent or delicious. Given the price of them when you buy 10 or so, I've kind of converted over to them for most brewing now.
I shall probably only deprat from them if I want to brew a style their range doesn't cover.
 

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