Recommend Me Some Dry Yeast

Discussion in 'Grain, Hops, Yeast & Water' started by matt76, Jan 19, 2020.

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  1. Jan 19, 2020 #21

    jjsh

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    Malty ales - Crossmyloof Beior Celtic

    Hop forward pales, IPAs etc - Mangrove Jack's M42 New World Strong

    Pseudo lagers - Crossmyloof Kolsch

    English ales requiring a bit of yeast character - Mangrove Jack's M36 Liberty Bell

    English ales requiring *a lot* of yeast character - Cannot find one, IMHO.

    This is my present thoughts. However, I am prone to change my mind a lot!
     
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  2. Jan 19, 2020 #22

    An Ankoù

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    What do you mean by a lot of yeast character?
     
  3. Jan 19, 2020 #23

    jjsh

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    I'm thinking along the lines of Bateman's, Fuller's, etc where the yeast really contributes to the flavour
     
  4. Jan 19, 2020 #24

    Hopsteep

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    I completely agree. Well said that man clapa
     
  5. Jan 19, 2020 #25

    JonBrew

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    This is a great thread. Hopefully it will continue to be added to and will get pinned.

    US-05 is incredibly solid in pretty much anything clean and I've found it's flocculation to be better than medium.

    I was never a fan of S-04 in the past but I'm now finding it a good strain to blend with others. I had good success with a 50/50 split of S-04 and Lallemand ESB in an English Brown, i.e good ester profile but improved flocculation. I've also recently used a blend of the lallemand new England yeast 70/30 in a ESB and its looking really promising.
     
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  6. Jan 19, 2020 #26

    matt76

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    Well I promise I did use the search before posting this thread but couldn't really find anything definitive. I really do appreciate the input from everyone - if I get time I'd like to try and summarise everything for future reference.

    Interesting to see mixed reviews about S-04 - when you look in the genetic tree it sits very close to a number of solid Wyeast ale strains. But since I have some in the fridge I'll try it for myself at some point.
     
  7. Jan 19, 2020 #27

    foxy

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    As I prefer the English ales, S04,or an even better flocculating yeast and with good esters CN-36
     
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  8. Jan 19, 2020 #28

    dwhite60

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    Last seven or eight brews have been S04. It's reliable and has the fruitiness I like. It settles and compacts pretty well. I tend to repitch slurry three times or so and the S04 works well for this.

    Have had great luck with US05 also.

    I have had dried yeast in the fridge a couple years and it worked fine.

    All the Best,
    D. White
     
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  9. Jan 19, 2020 #29

    Alex.mc

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    I have been using the CrossMyLoof Beirm yeasts recently, and they have been Cracking! So far I used the Five, PIA and Haze, and they have all been very quick to start and attentuated well, and were reasonably quick to finish. None of them were hugely expressive yeasts, more on the neutral side perhaps, but nice to use. I have reordered some of the others recently and am looking forward to giving them a go.
     
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  10. Jan 20, 2020 #30

    the baron

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    read them all and some interesting thoughts but still sticking with Wilko's AleGervin as my go to its good at low temps too for psuedo lagers, goldens, blondes etc and sticks to the bottom
     
  11. Jan 20, 2020 #31

    MickDundee

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    That’s slowly becoming my go to yeast for American ales. It flocculates better than US-05 and is cleaner than M44. It’s a Lallemand yeast and nothing to do with Malt Miller (other than them being one of many stockists) though.

    I like to make Cali Commons, and the CML yeast just edges MJ for me.

    I used the Lallemand ESB yeast once and it was very good, if a little low on the attenuation. It was a golden ale rather than a bitter though so not sure how it would translate to bitters given the opinion of most on here about traditional English yeasts only being available as liquid. I usually use Liberty Bell in British golden/pale ales, it’s something a little different and much better than S-04 which I’m not a fan of.
     
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  12. Jan 20, 2020 #32

    Hopsteep

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    The Malt Millers ‘west coast’ yeast is repackaged BRY97. At least I believe it to be :beer1:
     
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  13. Jan 20, 2020 #33

    MickDundee

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    Didn’t realise MM did their “own” range of yeasts, I only ever use them for equipment or hops I can’t get from GEB/CML
     
  14. Jan 20, 2020 #34

    pms67

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    CML Kiwi Pale Ale yeast is the best yeast I’ve used yet from them.
    Just made a delicious Chinook, Citra and Mosaic Ale and will definitely use this yeast again
     
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  15. Jan 20, 2020 #35

    JonBrew

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    What does this yeast add?
     
  16. Jan 20, 2020 #36

    pms67

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    I brewed this beer before with Us-05 but the hops really shine this time, unless the last hops weren’t as fresh this is much better, I rehydrated this yeast, was fermenting within 6 hours and fermented out completely in 3 days
    Oh and it’s cheap
     
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  17. Jan 20, 2020 #37

    Sadfield

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    That's interesting, pitched M42 into a Barleywine on Saturday as trial to replace WY1728 as I thought the description and specs are very close. Good Flocculation, attenuation, alcohol tolerance and favourable to hops and malt. Looking at @matt76 link it turns out they're very close on the on the same genetic branch.

    WY1098 Whitbread "B" Dry
    WY1728 Scottish Ale
    WY1318 London Ale III
    WY1469 West Yorkshire Ale.

    Screenshot_20200120-120627-01.jpeg
     
  18. Jan 20, 2020 #38

    JonBrew

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    That is interesting.

    What's also interesting is how far away WLP028 is from WY1728. I always thought they performed differently. I guess this suggests they've definitely mutated away from each other even if the McEwan's was indeed the original source for both?

    Fantastic chart that.
     
  19. Jan 20, 2020 #39

    SteveH

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    +1 I've also had good results with this one in IPAs and pale-ales.

    I also like their Ale Yeast in Bitters/ESBs - it attenuates and flocculates well, they also do a Classic English Ale Yeast which I found finished a fair bit sweeter but still good.
     
  20. Jan 20, 2020 #40

    Sadfield

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    According to Wiki, they brewed draught in Edinburgh and bottled beer in Bedford, so perhaps used two different yeasts.

    And to add further conjecture, London III is confusingly stated as being Boddington, who were acquired by Whitbread, from Bedfordshire. So perhaps they changed the yeast when they ruined Boddies.
     
    Last edited: Jan 20, 2020

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